Daily Recipe: Roasted Tomato Frittata
The wonderful thing about a frittata is that although it’s perfect for breakfast, it can also be served for lunch, dinner, or eaten straight out of the pan as a mid-day snack.
We think that roasted tomatoes are a great addition to this egg dish. While roasting does take some extra time, it’s worth it. By slow roasting the tomatoes, you’ll enhance the flavor of the fruit and get a nice caramelization.
Adding local greens (we like the idea of arugula) and zucchini to the mix gives the dish a nutritional boost and adds a bit more texture and color to the meal.
This frittata is a great way to showcase Vital Farms eggs.
Happy eating (and happy Food Day!)
Roasted Tomato Frittata
Adapted from Erins Food Files
6 large Vital Farms eggs ($3.00 for 6 eggs)
1 cup milk ($3.75 for 1/2 gallon, $.42 for 1 cup)
4 oz raw milk cheddar ($5.00 for 4 oz)
2 tbsp olive oil ($.40 for 2 tbsp)
1 clove garlic (use extra cloves for roasting) ($1.10 a head)
1 1/2 cups roasted cherry tomatoes ($3.25 for a pint, $2.44 for 1 1/2 cups)
3-4 cups salad greens or arugula ($3.76 for 1/2 pound)
approximate in.gredients total: $16.12
approximate total per person for a family of four: $ 4.03
First things first. Roast those tomatoes. You will want to preheat the oven to 225 degrees F. Halve each tomato crosswise and arrange on a parchment-lined baking sheet along with the extra cloves of garlic. Drizzle with olive oil, sprinkle on salt and pepper to taste. Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with the juices left inside.
You can do the tomatoes a day in advance, and keep them covered in the fridge, with a little extra olive oil drizzled on top.
Once you are ready to make the frittata, preheat the oven to 375 degrees F. In a bowl, whisk together the eggs and milk until smooth. Season lightly with salt and pepper. Add the grated cheese and stir. Set this aside.
In a cast iron skillet (or an oven safe frying pan), warm the olive oil over medium heat. Add the one clove of garlic, chopped, and saute until light golden. This will take about one minute. Add the chopped greens and roasted tomatoes, stir to mix and cook for another minute or so.
Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden brown on top, about 15 minutes.
Remove from the oven and let stand for 5 minutes. Sprinkle the frittata with any extra arugula or salad greens and drizzle with some olive oil. Cut into wedges and serve.