Occasionally on a Fowl Friday, we thought we’d share an egg-based recipe. For versatile egg-based dishes, my personal favorite is quiche, but the pastry in a quiche can be time consuming to make during a busy work week, and can contribute a lot of extra fat and calories to a meal. Frittatas can be a lighter, simple alternative to quiche, and are very easy to make.
Tomato, basil, and fresh mozzarella frittata
Yield: Serves 6
8 Extra large farm fresh eggs*
1 Tbsp unbleached all-purpose flour
1/2 Tsp kosher salt
1/4 Tsp fresh ground pepper
2 Cups fresh chopped tomatoes
1/4 Cup chopped fresh basil
1/2 Cup fresh mozzarella, cut into half inch cubes (optional)
Preheat oven to 400F
Lightly oil a 9 inch pie plate with olive oil
*as noted in our egg grading, sizing and freshness post, our eggs vary in size considerably on the farm. As a guide, aim for 2 cups (16 fl oz) total of eggs, which may range between 8 hen’s eggs, to 12 pullet eggs.
Home grown chicken eggs can be quite variable in size
Beat the eggs in a large bowl, and vigorously whisk in the flour, pepper and salt, set aside.
Rinse and chop the tomatoes. Chop the basil, and distribute the tomatoes and basil evenly across the bottom of the prepared pie plate.
Farm fresh tomatoes and basil
Evenly scatter the cheese over the tomatoes if using, then carefully pour the egg mixture over the vegetables and cheese.
This frittata, which included some home grown sweet red peppers, is ready for the oven
Place the frittata on the rack in the middle of the oven and bake until the center is firm, and the frittata has risen up the sides of the pie plate, 25-30 minutes. Note the frittata will fall slightly as it cools. Serve with a little grated Romano or Parmesan cheese, alongside a fresh salad, and enjoy!
Frittata and salad
Excellent for brunch, lunch, or dinner, a frittata can be made in a variety of flavors, and is only limited by your imagination. Outside of peak tomato season, try some of these flavor combinations: smoked salmon with goat cheese and dill; artichoke hearts, feta and sundried tomato; potato, rosemary and proscuitto; spinach, carmelized onion and gruyere, or how about an amazing wild mushroom frittata?
Keep the volume of egg mixture the same, use up to 1/4 cup fresh herbs, 1/2 cup of any cheese (adjust the salt as needed if using saltier cheeses), and 2 cups total of any vegetable, fish, or meat combination in place of the tomatoes.
Do you have a favorite frittata flavor combination?
That looks so delicious! I might try that this weekend. Wish I had farm fresh eggs for it.
Clare, You make the frittata look not only delicious but beautiful as well! Yummy! I have nothing to match your combo. ;>)
I am all for easy and it looks delicious. I will have to give it a try.
Frittatas have become one of our favorite ways to use odds and ends. I made one this week that had some dried tomatoes, sauteed mushrooms, and leftover kale. And today I just finished freezing a few small portions of chard to use in frittatas later on. I like the fact they are easy on the cook!
I agree, they are very easy on the cook, and an excellent way to use up produce in the crisper drawer.
I’m rethinking what to have for dinner tonight.
Yum! I just might make that tomorrow. The other half of our household says predictably each morning, “shall we have eggs for breakfast?”, so this will be a nice rendition. Thanks 🙂
That is a magazine worthy image of the frittata and recipe. I will be trying out this one.
A frittata lover forever, these are tastes combos as good as it gets! Among other gifts, you’re a ‘good cooker’ 🙂
Ohh dear – now I’m hungry just looking at those photos…. can’t write…. eating! (in a Homer Simpson voice!)
This looks fantastic! What a great meal for a busy week night. Thanks for sharing.
Clare, Thanks for the recipe. I love frittata, but I’ve never been any good at flipping them over in the pan. Baking seems like the perfect solution. -Jean
Flipping frittatas was never my forte either. I used to cheat, and start frittatas in the pan, and then finish them in the oven. This is even easier though, as once it’s assembled and in the oven, you can focus on something else while it bakes!
OMG! I thought I was not hungry! What a delicious post!
I’ve never had frittata before but now I think I’ll try. Looks very simple and tasty.
Marguerite, they are very simple, I hope you try it. We often make one when we’re tired after a busy day, and thinking of eating out, but can’t decide where to go. In the time it took to figure out which restaurant we might go to, we could have a frittata baked and ready to serve! 😉
Sooo not fair to flash this delectable dish in front of my eyes when I’ve nothing in the house for dinner and must get moving to purchase staples and the makings of weekend meals.
If only I had the freshest eggs to start with……
oh, but I can dream;=0
Well Alice, next time you’re shopping for staples, and can’t decide what to make for dinner, just grab a dozen of the freshest eggs you can find, and some seasonal veggies, and voila!
Clare, that is as pretty as a picture! 😉 Our kind of food and with your fresh eggs, well… what’s not to luv.
I’ve just had dinner but this makes me hungry all over again! Thanks very much, what a great idea to do it in the oven.
One question: How do you keep it from sticking? For me, everything with eggs seems to always hang on for dear life…
I actually find the eggs stick less for me when I bake a frittata, than when I try to assemble one in a pan on the stovetop. Misting the pie plate with olive oil, including the sides of the pan is usually sufficient. You can use a non-stick baking pan too, although you’d have to be careful about cutting it to serve.
Im not a good cook but this recipe seems quite simple, and I love all the ingredients. Yummy, might try it!
Well of course you have 8 eggs with all of your chickens. My three hens aren’t laying and we’re down to our last three eggs. VBS. My favorite frittata combo is smoked salmon, cream cheese, red onion and capers. Yummy! Good choices for Meatless Mondays.
Our old hens aren’t laying either, they’re molting up a storm right now. We only have eggs because we have pullets this fall. I love smoked salmon in frittata, but I’m going to have to try your red onion and capers with it next time, sounds delicious!
Oh Yum! Do you think it would work with a reduced fat cheese Clare?
Heidi, it does work with reduced fat cheeses. I’ve used reduced fat feta, and low-fat cheddar before. Mozzarella is naturally a lower fat cheese than some, and of course, you can always use less, or no cheese. For the fat and cholesterol conscious, this recipe also works fantastically well with 2 cups of liquid egg-substitute…but PLEASE…don’t tell the chickens! 😛
I freaking LOVE frittata. My mum used to make it all the time. A pretty inexpensive meal for being so awesomely delicious.
I think you’ve just changed my dinner plans…
A firm favourite here although sadly without those homegrown eggs.
Dear Clare, I am a great fan of Frittatas, although, as you may imagine, I am totally incapable of making one myself. I have a favourite café called ‘The Green’ which is situated at Parson’s Green in London. This small, [Italian] family owned and run establishment has the most delicious Frittatas at lunchtime, varying with seasonally available ingredients. That is the beauty of a Frittata…so versatile!
Dear Edith, I’m sure that even the most culinarily challenged individuals could make this recipe, it really is that simple. On the other hand though, if you have expertly crafted Italian frittatas available at a nearby café, I can see why you wouldn’t need to make one at home! 😉
Oh my–this looks delicious! I have my last harvest of tomatoes and peppers, and I think I know what we’re having for dinner. Thanks for sharing!
Yum! Now I want frittata for dinner. Your food prep photos are excellent, too!