Sometimes I like to pretend I’m competing in my own version of the cooking reality show Chopped. Except the chef contestant is just one inexperienced, unorganized, scatterbrained, clumsy, desperate housewife at the 11th hour trying to get dinner on the table. The judges? A tired baby who would eat her own socks if she could, a beagle anxious to be a taste tester and a hungry but patient husband. Often times my favorite dishes are ones that were completely spontaneous and not planned, like this one.
Today Chris brought home a dozen fresh eggs from our friends who have their own chickens. Then a neighbor dropped off a few roma tomatoes from the NC State Farmers Market today and I had a few sprigs of basil were going to wilt away soon. So voila-enter this Caprese frittata. It was as if all of these little ingredients were waiting to come together in my cast iron skillet.
My only request if you make this is to take the time to slow roast your roma tomatoes. Slice them up, drizzle with some extra virgin olive oil & throw in the oven at a low temperature for a few hours while you do something else. I feel very strongly that tomatoes should not be in any egg dishes unless they are sun-dried or roasted. Raw tomatoes in egg dishes just become watery and taste a bit off (to me at least.) Roasting them enhances the flavor and gives them just the right consistency to be used in egg dishes.. Additionally, don’t be like me & always forget to keep your cast iron skillet nice and seasoned or it will keep some of the dish for itself. I love making different frittatas depending on what’s in season and am looking forward to keeping this one on rotation this summer. It’s an inexpensive, one dish, healthy but hearty meal.
- 2 tablespoons extra virgin olive oil or unsalted butter (may need more depending on how seasoned your cast iron skillet is)
- 1/3 shallot, finely chopped
- 8 farm fresh eggs
- Spoonful of full fat Greek yogurt
- 4 ounces mozzarella ovoline (drained) or crumbled goat cheese
- Handful of fresh basil, sliced then, keeping a few leaves whole for decorating the top
- 2 roma tomatoes, sliced or a handful of cherry tomatoes halved and slow roasted in the oven
- Sprinkle of Italian style breadcrumbs (optional)
- Ground pepper
- Preheat your oven to 350 & generously oil or butter your cast iron skillet.
- Cook the shallot in the cast iron skillet on medium heat until fragrant, soft and translucent. I love the sweet smell of shallots cookin! Remove skillet from heat and remember to turn your stove dial off (which I rarely do)
- In a large mixing bowl, whisk the eggs and yogurt together.
- Fold in the mozzarella and/or goat cheese, the tomatoes and basil.
- Pour it all into the skillet,
- Sprinkle the frittata with breadcrumbs if want a little crispy top and give the entire thing a good grinding of black pepper.
- Place a few whole basil leaves on the top for a pretty finish.
- Bake 15-25 minutes or until middle is set depending on your oven. I like to take mine out after about 20 and let it finish cooking outside the oven but in the skillet.
- Let cool for a few minutes.
Note: Unlike other herbs, Basil is best stored just like a fresh bouquet of flowers. Ends trimmed right before being placed in a small vase or mason jar of water sitting on your windowsill or even dining room table as a seasonal centerpiece.