I bet there are tomatoes in abundance wherever you are, right now. And you should be buying tons of them! And you should be roasting them, and putting big bags of roasted tomatoes in your freezer. You will be happy you did when fall rolls around and you have the makings of the best tomato soup you ever had.
But it’s not soup weather here yet. And I had some leftover roasted cherry tomatoes (and red onion, from a prep-once/serve-twice pasta recipe in this month’s Martha Stewart Living, but the onion is optional) so I thought I’d share another thing you can do with them.
Frittata are like omelets totally laidback, easygoing cousin. They’re super, super easy, and can be served hot, warm, room temperature, or cold, so they are a great dinner to make when you don’t know quite what time your husband will get home- bad traffic on the 405? No problem, have it warm.
All you need is:
- 1-2 tbsp butter or half butter, half olive oil
- 5 eggs
- 1/4 cup milk
- 1/2 cup soft cheese of your choice (feta, ricotta, fresh mozzarella, goat cheese- whatever you have on hand)
- 1 cup cooked vegetables (roasted tomatoes and onion in this case, but you can use whatever leftover vegetables you have on hand)
- salt and pepper (and don’t tell Marcella Hazan this, but sometimes I put in some garlic powder)
- 1/4 cup freshly grated parmesan
Preheat your broiler and melt the butter on medium heat in a 12-inch fry pan. Whisk together the eggs and milk and then whisk in cheese, vegetables, and salt and pepper (but not the parmesan!). When the butter is frothy, tilt the pan to coat all sides and then pour in the egg mixture and cook on medium heat until the whole thing is set except the very top. Sprinkle the parmesan over the still runny top and place under the broiler for 15-60 seconds, until it is set and brown.
Invert it however you want- this is a casual meal so I don’t worry too much if the frittata breaks apart as I am flipping it. You can always distract the eye from any cracks with some fresh herbs.