Frittata: Italian Style with Tomatoes and Garlic

photo 2

Frittata, Arugula Salad, and Onion Bread with Butter

Winter is finally, kind of, coming closer to its end. It’s the end of February, which means Spring is technically on the way, but in terms of food and the growing season in NY, this is kind of a nowhere time. The farmer’s markets are pretty bare right now – the only veggies available are the root kind: a few random carrots, potatoes, and turnips. Onions and garlic look good right now, though, as do the eggs, which appear all year long. We had some friends for a late lunch today; since I knew they were bringing me eggs from the market, I decided to make a frittata. Being unable to help putting garlic in almost everything I make, I went Italian-style: garlic, tomatoes, Pecorino Romano cheese. I served an arugula salad and onion bread on the side. It was a great little lunch – we ate pretty much all of it, and I drank a delicious white wine from a Long Island Vineyard (because white wine with a frittata lunch on a Sunday is the way to go!).

photo 3

Tomatoes and garlic, ready for the pan.

Frittata with Tomatoes and Garlic (serves 3 -4)

12 eggs
1 dry pint cherry tomatoes, sliced in half (or about 2 cups of any tomatoes you like, chopped small or sliced)
1 cup loosely packed shredded Pecorino Romano cheese (or 2/3 cup finely grated)
3 – 4 garlic cloves, crushed and minced
1/2 cup cream or milk (I used cream because I had an open container)
Olive oil
Salt and Pepper to taste
1/4 tsp or so each: Basil and Oregano

photo 1

Sautéed tomatoes and garlic

Making It

  • Preheat oven to 350º.
  • Lightly saute the tomatoes, garlic, salt and pepper, and herbs and set aside.
  • Crack eggs into a large bowl, whisking well so that they become a paler yellow and begin to froth up a bit (you want to be sure to break down all the clear thick whites).
  • Add cream or milk and whisk to incorporate.
  • Fold in cheese and tomato/garlic mixture, mixing well but gently.
  • Pour into a ceramic or glass baking dish. Set the baking dish into a pan of shallow water and bake for 30 – 40 minutes until top is browned and center is set (time will depend on how shallow your dish is). After 25 minutes, I turned the oven up to 375º to finish.
  • Alternately, you can add the eggs to your saute pan if it is oven-proof (no plastic handles). Frittatas are often made in a cast iron skillet, and they are traditionally round – I made mine in a square glass dish because it was the right size for the number of eggs I had).
  • Serve warm but not directly out of the oven – give the dish a few minutes to cool so that the eggs won’t fall apart.
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Baked frittata, ready to eat

I made a quick dressing for the arugula:

Lemon Mustard Dressing (2 – 4 side salads)

1 cup olive oil
4 tsp or so lemon juice (or other acid, like cider or red wine vinegar)
1 – 2 tsp mustard (I used a champagne mustard)
Salt and pepper to taste
1 tsp or so fresh thyme (or 1/2 tsp dried)

Making It

  • Blend all ingredients in a processor or blender. I have a mini-chopper, perfect for these little dressings.
  • Taste and adjust seasonings.
  • This dressing will keep for about a week in the refrigerator in a tightly capped glass jar. Re-whisk or shake right before serving.

We drank:


Another winter farmer’s market find: Long Island wine!

This entry was published on February 24, 2013 at 5:33 pm. It’s filed under Dressings and Vinaigrettes, Eggs, Italian American food, Lunch, Salads, Vegetarian and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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