Embedded Files
a nice arugula goat cheese and heirloom tomato frittata
a nice arugula goat cheese and heirloom tomato frittata
One ingredient that will never be out of fashion is leafy greens. For this challenge, we had to create a dish reflective of our best self. Factoring in that I would only have my free period and our prep day to cook, I decided to make a more simple recipe than usual, this healthy frittata.
Health has so many perspectives now, but it's hard to go wrong with eggs, tomato, and arugula. In South Park, Randy becomes obsessed with the cooking channel and starts making special dishes for his family every meal. One of these is the goat cheese and heirloom tomato frittata. Frittatas are an Italian dish where you basically cook eggs until they set on a stovetop then finish in the oven.
While Randy tries to improve himself by becoming a better chef, my main goal with cooking in daily life is to incorporate health into normal meals. There is a possible downside, with him becoming so obsessed with cooking the most complex meals of culinary perfection that his family members get really annoyed. This sort of overdoing happens a lot in wanting healthy foods as well, which can be summed up in the "almond mom" archetype.
My version of health is more about sustainable and local eating, which is one of the reasons I love the Westport Farmers' Market. Buying one stand's delicious heirloom tomatoes for a tomato salad changed my outlook on produce. There is definitely a balance to be achieved between healthy and tasty foods, and this frittata stays right in those bounds.
Randy Marsh serving up "a nice goat cheese and heirloom tomato frittata" in South Park episode "Crème Fraîche."
My finished frittata, cut and plated.
Ingredients: egg beat with basil and cheese, sliced tomatoes, sautéed diced tomatoes.
Mixing ingredients together, + arugula.
The steps to making this recipe are pretty simple, so it was a chill time in the kitchen. After beating a lot of eggs up with cheese, salt, and pepper, I cut up my vegetables. Half of my tomatoes got diced, the other sliced thinly. Basil got rolled up and sliced. Arugula got a rough chop, as if I was cutting a sandwich into parts.
I sautéed the diced tomatoes in olive oil, then seasoned lightly them with salt and pepper. Then I folded them into the eggs along with the basil and arugula. I added a bit of oil to an oven-safe pan and then poured in the egg with the heat not too high. At this point, I just stirred the eggs constantly, making sure the uncooked parts could make contact with the pan. When everything was settled and not as liquidy, I topped the pan with sliced tomatoes and popped the pan in the oven.
Once the frittata didn't jiggle anymore, I took it out and sliced it into portions. I was a little disappointed that the tomato made the whole dish a little too wet, but it still kept its shape and tasted great.
Frittata after stirring on the stove and topping with sliced tomatoes, before the oven.
ingredients
6 eggs
3 heirloom tomatoes about 7-8 oz total
Fresh basil leaves to taste
¾ cup ricotta
½ cup mozzarella
2 cups packed arugula
2 garlic cloves
olive oil
salt and pepper
Creme fraiche to top it off
Recipe adapted from Frank of Memorie di Angelina
Directions
Preheat oven to 400 degrees F.
In a medium sized skillet, sauté the garlic very gently in olive oil until it is just beginning to brown around the edges. Remove the garlic.
Raise the heat and add sliced tomato. Sauté the tomatoes, tossing from time to time, until they have begun to soften and any excess liquid has evaporated. Let cool on a plate.
Meanwhile, whisk the eggs with salt, black pepper, and ricotta. Fold in the basil leaves, arugula, and mozzarella. Add in tomato slices.
Heat more olive oil in a 9 inch skillet. When hot, pour the egg mixture into the skillet. Stir the eggs to distribute the filling ingredients evenly. Top with the rest of the tomato slices.
After cooking for 2 min, put in the oven and bake for 8-10 min.
Let cool and top with creme fraiche.
Page updated
Report abuse