My husband hands down makes the best frittatas I’ve ever tasted. After he made another delicious one this weekend, I asked if I could share his recipe with my readers…and here it is!
TOMATO & BASIL FRITTATA (for 2)
Ingredients:
- ½ medium onion
- 1 clove garlic
- handful fresh basil (or cilantro is great too)
- 3 tbs chives or green onions
- 1 shallot
- 8-10 cherry tomatoes or 1 medium tomato
- 5 eggs
- 2 tbsp water
- 1 tsp organic butter
- 3 tbsp extra virgin olive oil
- 1.5 tbsp red wine vinegar
- 1 tsp paprika
- sea salt and fresh ground black pepper to taste
Photo Credit: Dylan T Price
Directions:
- Preheat oven to 375 degrees F
- Put pan (11″ is ideal and oven-safe, of course) in the oven while it’s preheating
- Chop all veggies & herbs
- Mix olive oil, vinegar, salt & pepper to taste (give it a try to see if you need to add more oil or vinegar)
- Add half of herbs, shallot, & chives to dressing mixture, set aside
- Whisk eggs with water and a of pinch of salt and pepper
- Remove pan from oven and grease with olive oil/butter (we opt for a little of each)
- Place pan on stove-top on medium heat and toss in the rest of the shallots, chives and garlic
- Once shallots, chives and garlic have softened, add tomatoes and dash of paprika
- After a few minutes, pour out veggie mixture into a dish
- Add egg mix to pan
- Once eggs being to separate from the sides a bit, sprinkle the veggie mix back in as well as the rest of the basil
- Put pan back in oven until frittata gets slightly golden brown on top (about 8-10 minutes usually)
- Remove pan from oven and “give it a whack” (husband’s words) on the bottom (*with an oven mitt on*) to loosen the frittata from the pan
- Place frittata on a large dish, pour the reserved herb vinaigrette on top and sprinkle with salt and pepper (we love Himalayan sea salt and fresh ground black pepper)
- Let it sit for a few minutes before eating since frittatas are best served warm/closer to room temp rather than right out of the oven. Cold is an option too. I definitely vote for warm.
- ENJOY!
Please bare with the fact that neither of us are great about measuring things exactly. Just let me know if you have any questions! Cheese is a great addition to this recipe and if you like spice, I recommend some cayenne pepper. Frittatas are like omelets – any combination will work! I thought this one was really delicious, especially with veggies and herbs fresh from a local farmer’s market or your own garden :)
Erica
/ July 25, 2011This looks absolutely amazing! Yum!
http://www.poolovesboo.blogspot.com
Nicole @FHF
/ July 25, 2011Annie this looks amazing! The hubs can come over to my house anytime and make one of these! lol. YUM! xo
Carrie
/ July 25, 2011I do LOVE a frittata! It might actually be my fave breakfast item. Oh and dinner, too.
ps- that flea market find IS a dress!!
xo,
C
Mom
/ July 25, 2011Sounds easy enough.. I wrote down what you said..but you know what I think of sea salt (could be throat tightening..shellfish) I will make it my own..because I’ll use what’s available.. will let you know..:)XXOOO
Alejandra
/ July 26, 2011The Executive Chef has outdone himself again! Looks amazing! Need to try it out. YUM! Thanks!
PriscilaPetersDecor
/ July 26, 2011The frittata is looking great. Especially with basil and tomato… yummy.
Shawna
/ July 28, 2011This looks absolutely delicious!
Natural Food Mama
/ July 31, 2011pretty sure i was just able to decide on dinner for tonight! thanks!