If there`s one dish that can be served anytime of the day that is a Frittata. You can have it at breakfast, brunch, lunch or dinner. You can go crazy and evens serve it as tapas for a party. That`s how versatile this dish is. Also, I must admit, it is one of the first dishes I have cooked, though the recipe and method suffered many transformations over the years. Today, I give you the best version of it, with a summer twist I know you guys love: Tomato Frittata with Goat Cheese and Basil.
I will never forget the day I first cooked my first omelette. I was really young, maybe about 10 years old. My grandma assisted me but did not interfere as I was at that time (and now), really bossy! I called it Pizza Omelette, because it tasted just like that and had cheese, tomatoes, oregano and basil. My family loved it and couldn`t believe that I made it (Thank God I had witnesses). I had this bulletproof method, that I somehow still use while making omelette, must have seen it on TV or something because I can`t remember exactly. I would cover the skillet with a lid, to bake the top of the omelette so that the cheese would melt, like Mozzarella Tomato Pizza, my favorite.
After years of preparing the omelette like that, and I literally make it every Sunday, for as long as I remember, at some point I decided to step up my game and transform my Pizza Omelette recipe into a Tomato Frittata with Goat Cheese and Basil, and this is the result.
The ingredients are very summerish. As you may have already figured out, I have a mild obsession for the tomato-goat cheese-basil triad (I`m sure you remember my Quesadilla recipe). It is my favorite flavor combination in the world, so it was always my basic ingredient choice for the frittata. To make it even more Mediterranean, I added olives, red and green peppers (from our garden) and onions. These amazing vegetables received the olive oil treatment, as I stirred fried them for a few minutes, just to enhance their flavors…..yummy!!!! I then added them to the egg mixture, consisting of eggs (duh!), fork mashed goat cheese, sliced olives, dried oregano, and fresh basil. Although I used a pan to fry the vegetables in olive oil, the mixture was baked in the oven. I decided to use a springform cake tin, just because I needed a very photogenic frittata. You can use any pie dish or preferably an iron cast skillet, suited for the oven. Also, I saw an amazing frittata pans online, that would be also helpful!
Now, if you are a fitness enthusiast, you can sub the 8 eggs with 4 whole eggs and 5 egg whites maybe. All go off the charts and prepare a protein packed Tomato Frittata with Goat Cheese and Basil. The color will be slightly changed, as your frittata will be white, but the taste will still be spectacular. I tell you this because we usually go for half whole eggs, half egg whites, as per Gabi`s request. So, it`s tested and approved, worry not!
The result was amazingly delicious and very good looking. Unfortunately, by the time I finished cooking the Tomato Frittata with Goat Cheese and Basil, the light was awful and we were really hungry. As a consequence, I only took a few pictures and I must admit, these is not my best work. I still hope it captures the huge potential this recipe has, as it is as delicious as you can imagine.
What is going to be your take on this frittata recipe? Leave a comment below and if you decide to give this a try, take a photo and share it with us on Facebook, Twitter or Instagram, using the tag #broccoliandmuffins!
- 8 Eggs
- 100 gr of Goat Cheese
- 100 gr of Onion
- 100 gr of Red Peppers
- 100 gr of Green Peppers
- 10 Kalamata Olives
- 3 big leaves of Fresh Basil
- 1 large Tomato
- Salt, Pepper and dried Oregano
- Preheat the oven to 350 degrees F.
- Heat a pan to medium heat, saute the peppers and onions in olive oil, for a few minutes, until soft and translucent. Remove from heat and set aside to cool.
- In a large bowl, whisk the eggs. Add the goat cheese, after you mashed it with a fork. Add salt (if your cheese is not salty enough), pepper, oregano, to taste. Add the sliced olives and basil to the mixture.
- After the sauteed onions and peppers have cooled off, add them to the egg mixture.
- Pour the filling into a pie dish/iron skillet/cake tin, either sprayed with cooking oil or covered with parchment paper and place in the oven.
- After 30 minutes, open the oven and add the sliced tomatoes on top of your frittata and the fresh cut parsley. Insert back into the oven and bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out clean.
- The frittata will rise in the oven, but will eventually back down, after you remove it from the oven.
- Slice it and enjoy, while still warm.