Roasted cherry tomato summer frittata

Hello there,

Here’s a recipe for a nice and easy, tasty summer frittata. Since last writing, the household here has grown by two chooks, and the garden has become very productive.

From the garden

We’re picking around a punnet’s worth of delicious cherry tomatoes every few days, and the okra production is starting to pick up. The chillis are starting to ripen to a most vibrant red, the basil is flourishing, and the tromboncino zucchini plants are enormous and very productive. So here’s how we’ve made the most of the garden produce this past week.

From the garden 2

 

Roasted cherry tomato summer frittata
Serves 4-6.
Preparation time: 45 minutes + 20 minutes cooking

 

Things to go into the frittata

Cherry tomatoes x 10-12
EVOO X 1 tbsp
Balsamic vinegar x 1 tbsp
Sugar x 1 tbsp
Zucchinis x 500g (approx.)
Oil for frying x 3 tbsp
Eggs x 6
Garlic, finely chopped or minced x 1 clove
Chilli, hot red, finely chopped x 1 small
Basil, leaves picked, roughly chopped x 1 bunch
Chives, roughly chopped x 2 tbsp (approx.)
Pecorino, grated x 1/3 cup
Feta, cubed x 100g

Optional add-ins: Roasted okra (pictured), roasted eggplant, olives, artichokes.

 

Things to do to make the frittata

Heat the oven to 200 deg C.

Halve the cherry tomatoes, and place them clustered together, cut side up, on a baking tray lined with paper. Drizzle over the tomatoes the EVOO and balsamic, then sprinkle with the sugar plus salt and pepper. Place in the pre-heated oven to cook for 45 minutes until tomato skins start to crinkle and the balsamic is caramelised.

Grate the zucchini, then salt and leave to drain for 30 minutes in a strainer. Rinse then squeeze out as much liquid as possible.

In an oven-proof frying pan, warm half the oil on medium-high heat. Add the prepared (as above) zucchini and fry while stirring regularly for around 10 minutes until the edges start to turn golden brown.

Meanwhile, in a separate bowl whisk together the eggs, then add the garlic, chilli, basil, chives, pecorino and salt and pepper to taste.

Add the cooked zucchini to the egg mixture and stir through. Give the frying pan a quick wipe clean then add the remaining oil. When the oil is hot and has covered the whole frying pan, add the egg mixture then reduce the heat to medium-low. Give a quick shake to even the mix in the pan, then top the frittata with the roasted cherry tomatoes, the cubed feta, and any other add-ins.

Allow the frittata to cook without stirring for around 10 minutes. Check the edges to see if the frittata is cooked underneath. Once mostly cooked through, remove from the stove top and place the fry pan into the hot oven on the grill setting, or under the broiler, for a further 10 minutes.

Adapted from a Deborah Madison recipe. Nice warm and great cold. Best eaten with a salad.

 

 

Roasted cherry tomato summer frittata

 

This recipe has actually been written up for a competition with Honest to Goodness, which is a great, Australian, wholefood + organics online store.

 

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