Embedded Files
Randy's Frittata
Randy's Frittata
with crème fraîche, of course
ingredients
6-8 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
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.
Recipe adapted from Frank from Memorie di Angelina.
Tomato, arugula, and cheese mixed in with egg.
Frittata cooking on the stove, topped with tomatoes.
Finished frittata after baking.
Page updated
Report abuse