Frittata with Oven-Dried Tomatoes and Cheddar
The boldly flavored tomatoes, the basil and the browned egg make this frittata a masterful presentation. Oven-dried tomatoes are easy to make and create an immense flavor sensation. Your servings will depend on the crowd, and whether you're serving it as a main dish or as part of several other items in a buffet brunch. Notes: If you don't have a cast iron skillet, get one — it's a must-have! This is the kind of dish for which they were made. In the meantime, substitute a regular fry pan only if it is oven-proof. If you don't make the oven-dried tomatoes, you're missing out — big time! But, in the meantime, soak a few sundried tomatoes in hot water, drain and coarsely chop.
- 3 tablespoons olive oil Add to list
- 1 red onion, thinly sliced Add to list
- 4 garlic cloves, minced or pressed Add to list
- 1/4 teaspoon red pepper flakes Add to list
- 7 free-range eggs Add to list
- 4 large oven-dried plum tomatoes, cut into quarters Add to list
- 1/2 cup grated sharp cheddar cheese Add to list
- 8 to 10 fresh basil leaves, torn into small pieces Add to list
- Salt and freshly ground pepper to taste Add to list
- Tabasco sauce or salsa for topping Add to list
To make oven-dried tomatoes: Slice tomatoes in half, lengthwise. Place face-down on a parchment-lined, heavy-duty baking pan and bake at 175°F or at the lowest setting for your oven, for at least 6 hours, but overnight if possible. Leave oven door ajar if cooking overnight. Sundried tomatoes can be substituted, but won't carry the day, as your own freshly done tomatoes will.
In a 10- to 12-inch cast iron skillet, sauté onion in one tablespoon oil over medium heat until very soft and lightly browned. Turn down the heat, and continue cooking for about 10 minutes. Stir in garlic and red pepper flakes and cook for another minute.
While onion is cooking, break the eggs into a bowl and whisk until well blended. Add tomatoes, cheese, basil, and salt and pepper. Mix ingredients thoroughly. Preheat the broiler. Adjust oven shelf to about 5 to 6 inches from the heat. When the onion mixture is done, remove from the pan and let cool to room temperature. Mix into eggs.
In the same skillet, heat 2 tablespoons olive oil over medium heat. Add egg mixture and evenly distribute ingredients in pan with a fork. Turn heat down slightly, between medium and low, and cook approximately 8 minutes. The key is to cook the eggs nice and slow. When all but the center of the eggs is done, (they'll still be a little wobbly), place the pan under the broiler for about 30 to 60 seconds, or until slightly browned and firm.
If you're not sure, gently slip a spatula under eggs to see how firm they have become before you set under broiler. Let the finished eggs rest and cool for about 10 minutes before serving. Remove with a spatula, carefully dislodging egg from around the inside of pan first. Frittata should slip right out onto a large plate.
Top with Tabasco sauce or salsa.
Recipe by, former PCC staff