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?