Sunday, April 27, 2014

Heirloom Tomato and Mushroom Frittata


What can I say about frittatas? Actually, I could probably say quite a bit, but any anecdotal quips I might have regarding my love for them would invariably boil down to three main characteristics: they're delicious, easy, and versatile. Here are some more words of affirmtion in case you don't believe me:

Delicious - that one doesn't take a whole lot of explaining. If you've ever had a frittata, most likely you're on board with this statement. 

Easy - I guess this could be debatable depending on what you would consider easy. I usually consider things to be easy if there aren't too many ingredients, steps, or time involved. This particular recipe meets at least two of those three requirements, so I think we're good there as well. 

Versatile - that's a no-brainer. You can pretty much throw any suitable ingredients you have in your fridge into this thing and it will turn out great; it's kind of like soup that way. Also anything that can be prepared for breakfast, lunch, and dinner is a winner in my book. The only other food I can think of that has a similar versatility is cold pizza - I once ate leftover pizza for breakfast, lunch, and dinner the next day. I'm not necessarily proud of this achievement, but it was delicious nonetheless.

Now that we're on the same page, let's take a closer look.



Getting Started


The first thing you want to do is preheat your oven to 375 degrees. While the oven is heating up, chop up and measure all of your ingredients. Once everything is good to go, heat two pans over medium heat, one for the onion and tomato, and another for the mushroom and garlic. I use two pans for this part mainly because the mushrooms usually turn out weird if I don't. If you were worrying (I know you were), I eventually put everything back into one pan.

Saute the onions in one pan, and the mushrooms in the other with 1-2 tsp olive oil in each. Once the onions have turned translucent, add in the halved or quartered tomatoes and about 1/2 Tbs butter. Cook until the tomatoes are soft and their juices are running out. In the other pan, saute the mushrooms on med-high heat until golden brown. Add in the butter, garlic, salt and pepper and let mingle until you can smell the garlic cooking - about 30 sec to 1 min. Once the onions and tomatoes are done (tomatoes should be soft), add everything back together.

While all of that is cooking, mix up your eggs, cheese, basil, salt and pepper. Pour over your veggies and cook for a few minutes over medium heat, scraping the bottom of the pan occasionally to prevent sticking. Let the egg set a little bit, then transfer to a glass baking dish and bake for about 8-10 minutes, or until completely set. Be careful not to overcook, the cheese can give the appearance of wetness in places.

Note: frittatas are typically cooked in a cast iron skillet, which I do not have, and then placed directly into the oven. Instead, after I poured the egg mixture in with the veggies, I put the glass baking dish I had planned to use in the oven to heat up on it's own. This seemed to do the trick, although it could be a completely unnecessary step. If you opt not to preheat the baking dish, you could probably just add a little more baking time.


Ingredients
8 eggs
1 cup asiago cheese
1/2 tsp basil
salt and pepper to taste
1 tbs butter
10 small heirloom tomatoes, cut in halves or quarters (grape tomatoes work just as well if you can't get your hands on heirlooms)
1 med yellow onion, diced
1 garlic clove, diced
1 container white mushrooms, sliced
Olive oil

Serving size: 6-8

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