Roasted Tomato Parmesan Frittata

Wednesday, July 1, 2020

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The French are known for their simple dishes that have drawn their flavors from years upon years of technique that has become the base of all cooking. The quiche or the roasted chicken are two perfect examples of those techniques that have made cooking the gold standard of the culinary world. As Americans, we have slowly learned how to take those classic dishes, for better or worse, and create a fast and furious interpretation. Enter the Frittata. A crustless quiche, baked in a cast-iron skillet that if done right forms a crusty egg bottom rich with fluffy eggs and perfectly cooked vegetables in the center.

If you are looking for a dish that will hide all of the vegetables and have your kids asking for more, this is one of those dishes. We cook a frittata almost every month. Mostly to clean the fridge, use up any random herbs, bits of cheese, odds and ends of vegetables and maybe some leftover roast or chicken.

Fritatta's are very forgiving. This recipe should be used as a base for proportions.

Ingredients

1 dozen large eggs

1 Tbsp. tarragon, chopped

1 tsp. Kosher salt

Freshly ground black pepper

¼ tsp. cayenne pepper

1 cup Parmesan cheese, finely grated

1 Tbsp. olive oil

1 medium yellow onion, diced

1 medium green bell pepper, diced

1 medium zucchini, diced

1 cup roasted chicken, diced

1 Tbsp. butter

10 cherry tomatoes, halved

Instructions

Preheat oven to 400°.

In a large bowl, add the eggs, herbs, Kosher salt, fresh ground pepper, cayenne pepper and cheese. Whisk all the ingredients together until they have throughly combined. Set aside.

In a cast-iron skillet, heat the olive oil over medium-high heat.

Add the onion and peppers and sautee until the vegetables start to become soft. About 5 minutes.

Add the zuchini and chicken to the pan and saute until the zuchini start to become. Approximately 5 minutes.

Spread the mixture to create one even level across the whole pan. This helps to make sure every bite has an even distribution of ingredient.

Using a butter knife, take the butter and rub it against the side of the cast-iron skillet, to help prevent the frittata from sticking to the sides.

Add the egg mixture to the pan and allow to cook for 3 minutes, undisturbed to help create a crust on the bottom and sides.

Gently add the tomatoes on top. Feel free to add a sprinkling of cheese or extra herbs on top as well.

Place the cast-iron skillet in the oven.

Allow the frittata to bake until your place a fork in the center and it pulls clean, approximately 15 - 20 minutes.

Remove from the oven and allow to cool.