Roasted Tomato Frittata
You will need:
8 eggs
5 plum tomatoes, halved
8 oz boccancini
1/3 cup half&half cream
3 tbsp olive oil
2 tsp dried basil
1 tsp dried oregano
1 tsp salt for eggs
1 garlic clove, minced
Salt and pepper for the tomatoes
Fresh torn basil for garnish
Preheat oven to 450 F. Line a baking tray with foil, toss the tomato halves with 2 tbsp of olive oil, the basil, oregano, salt and pepper. Roast for 25 to 30 minutes until softened and beginning to caramelize. Let cool and remove the skins, then half again.
Whisk the eggs, half&half, 1 tsp salt and some pepper together until combined.
Preheat oven to 400 F.
Heat remaining tbsp olive oil in an oven proof pan over medium heat, saute garlic until fragrant about 30 seconds, then add the eggs. Place evenly the tomatoes and boccancini. Cook for 2 to 3 minutes until edges start to firm, then cook in the oven for 10 to 12 minutes until the centre is set. Sprinkle with fresh torn basil leaves and leave for 5 minutes to cool before slicing and serving.
You will need:
8 eggs
5 plum tomatoes, halved
8 oz boccancini
1/3 cup half&half cream
3 tbsp olive oil
2 tsp dried basil
1 tsp dried oregano
1 tsp salt for eggs
1 garlic clove, minced
Salt and pepper for the tomatoes
Fresh torn basil for garnish
Preheat oven to 450 F. Line a baking tray with foil, toss the tomato halves with 2 tbsp of olive oil, the basil, oregano, salt and pepper. Roast for 25 to 30 minutes until softened and beginning to caramelize. Let cool and remove the skins, then half again.
Whisk the eggs, half&half, 1 tsp salt and some pepper together until combined.
Preheat oven to 400 F.
Heat remaining tbsp olive oil in an oven proof pan over medium heat, saute garlic until fragrant about 30 seconds, then add the eggs. Place evenly the tomatoes and boccancini. Cook for 2 to 3 minutes until edges start to firm, then cook in the oven for 10 to 12 minutes until the centre is set. Sprinkle with fresh torn basil leaves and leave for 5 minutes to cool before slicing and serving.