Sunday breakfast for two: Fluffy frittata packed with summer vegetables.
You may recall that I was all set to post this recipe about a week ago, and at the last minute couldn’t find where on earth I had put my recipe development notes and final recipe. Crucial details for a food blog, I think we can all agree. I continued to search, and never did find those notes. I’ve decided they were written on the back of some stray piece of paper that has been filed or pitched forever.
So I started over. And bought a notebook that I’m going to try my best to reserve just for recipe notes. Thanks go to all of you who made me feel a lot less stupid, I felt very validated by your comments, and to Cynthia at The Solitary Cook blog for the suggestion of a brightly colored notebook that can fit easily in my purse.
Onto the frittata.
But first, a few words about a frittata pan.
My husband and I were visiting some friends in Ashland in early February, and one of our hosts made a fabulous frittata with this pan. With Valentines Day on the horizon, and casting about for gift ideas, this became my Valentines gift in what was a win-win. I got a new toy for the kitchen; Myles got a supply of frittatas. You can certainly make frittatas without a frittata pan, people have done this for decades, but I must admit it’s kind of fun flipping around the specially made pan that interlocks.
All that said, I wondered if this was just a marketing ploy for something that I could gerry-rig myself quite easily with pans I already had. As a little experiment, I cooked the frittata part way in one pan, and placed a similar sized pan on top of it, forming a clam shell. Holding it all together as tightly as possible, I flipped it upside down. Let’s just say I don’t recommend doing this unless you were planning on thoroughly cleaning the top of your stove right at that moment before the egg that has spilled out begins to cook onto the surface with the durability of cement.
I like my frittatas soft on the inside, just like a french omelet. Which makes sense since frittatas are considered a type of omelet. The frittata pan makes this possible. If you don’t have one, I recommend finishing the frittata in the oven, covered, at 325 degrees F until the egg has set up, about 10 minutes, to maintain the soft interior. I also like my frittatas loaded with fresh seasonal vegetables with just enough egg to hold it altogether, and this is a great example of that. If you like a little more egg, and less veggies, it’s easy to adjust that without changing anything else.
Corn, Zucchini and Roasted Tomato Frittata
Serves 4 – 6 people
- 10 cherry tomatoes, halved
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped yellow onion
- 1/3 cup fresh corn kernels cut from the cob
- 1/2 medium zucchini, sliced 1/4″ thick at the most (about 12 slices)
- 1 teaspoon dill seed
- healthy pinch salt
- few grinds of pepper
- 4 large eggs
- 1/4 cup shredded mozzarella cheese, plus a little more for topping at the end
Preheat the oven to 425 degrees F, place the tomato halves on a baking sheet with the cut side facing up. Roast for 30 minutes. Remove and set aside.
Melt the butter in the larger of the two frittata pans. Add the onion, corn, and zucchini to the pan and sauté over medium heat until soft, about 12 minutes.
Add the roasted tomatoes, dill seed, salt and pepper and cook an additional two minutes to warm up the dill seed.
Whisk the eggs together and pour into the pan. Sprinkle the cheese evenly over the frittata.
Continue to cook until the sides begin to firm up and you can easily lift the sides away from the pan. Keep a close eye on the eggs and once they’re starting to look like the edges of the top of the frittata as are starting to firm up, cover the frittata with the mating pan interlocking them, and quickly flip the frittata. Remove the pan and continue to cook for another couple of minutes.
Warm a serving dish in the microwave or in the oven after the tomatoes are finished roasting. Slide the frittata out into the warm serving dish.