Arugula and Tomato FrittataMay 1, 2014
This recipe is relatively simple, but it does require a head start since you slow roast the tomato. It makes a delicious brunch dish, but I also like it as a dinner choice with a little side salad.
You will need:
- 2 c cherry tomatoes, cut in half lengthwise
- 1/2 t minced garlic
- 1/2 t dried basil
- 1/4 c olive oil, plus a drizzle more
- 6 eggs
- 1/2 c milk
- 1/2 c cream
- 1/2 t garlic powder
- 1/2 t dried oregano
- 1/4 t mustard powder
- 5 oz herbed goat cheese, crumbled
- 7 oz baby arugula, roughly chopped
- 1/4 c chopped scallion
- Salt and pepper
Then you will…
- Preheat your oven to 225 degrees. Line a baking sheet with sides with parchment paper.
- Place the cut tomatoes on the baking sheet. Sprinkle with the minced garlic, oregano and a touch of salt and pepper. Add a sparing drizzle of olive oil. Stir lightly.
- Roast for 2 and a half hours. Remove from oven. (You could do this step the day before if you wanted a faster preparation on the day of eating!).
- Change the oven temperature to 375 degrees.
- In a medium bowl, whisk together the eggs, milk and cream until lightly and airy. Mix in the garlic powder, oregano and mustard powder. Season with salt and pepper.
- Heat a 10-inch ovenproof skillet over medium heat. Warm the olive oil.
- Add the arugula, scallion, and roasted tomatoes. Saute for a minute.
- Sprinkle the goat cheese on top of the veggies.
- Pour the egg mixture over the veggies and cook (without stirring) until the mixture begins to set, about 5 minutes.
- Bake the frittata for 15 minutes, or until it is golden and completely set.
- Remove from the oven and allow to sit 5 minutes before cutting and serving hot.