Roasted Tomato, Artichoke Hearts, and Goat Cheese Frittata

Graduation ceremony in the Quarry

Awhile ago, we hosted a Sunday brunch with a dear friend from my college days at UC Santa Cruz.  My friend’s mom (who is a partner of an amazing bookstore collective in Berkeley) , his lovely girlfriend, and two sweet boys near Jamie’s age also joined us.

I served a lightened version of Ina Garten’s  Challah French Toast (kids always love this) and a Roasted Tomato, Artichoke Hearts, and Goat Cheese Frittata.

We got completely drenched when caught in a torrential downpour at the park, and it rained all afternoon.  But it didn’t really matter because we had such a great time catching up and exchanging stories and ideas — on a beautifully unhurried schedule.  It reminded me of all the good times we had in Northern California.  The only thing missing was my beloved Santa Cruz Roasting Company coffee!

Roasted or sautéed veggies and frittata are made for each other.  Just roast or sauté the vegetables, top with a blend of egg and parmesan, and cook, covered on stove.  There are other frittata recipes which call for finishing cooking in the oven, but the stove top method is easy and delicious, saving you the step of preheating and using your oven.  I came up with this frittata recipe based on what I had on hand and roasted the tomatoes the day before.

Roasted Tomato, Artichoke Hearts, and Goat Cheese Frittata

½ lb. grape tomatoes

1 tablespoon olive oil, divided

kosher salt

5 eggs

2 egg whites

¼ cup grated parmesan cheese

non-stick spray

½ cup canned artichoke hearts, drained and roughly chopped

2 oz. goat cheese, crumbled

  1. Preheat oven to 275 degrees.
  2. Slice grape tomatoes in half.  Toss with 2 teaspoons of olive oil in a bowl to coat. Spread tomatoes on a baking sheet, cut sides up, in a single layer.  Sprinkle with a pinch of kosher salt.  Roast in oven for 30-40 minutes.
  3. Whisk eggs, egg whites, and grated parmesan in a medium sized bowl.  Set aside.
  4. Spray a 9-inch non-stick skillet with spray and heat remaining 1 teaspoon of olive oil over medium heat.
  5. Saute roasted tomatoes and artichoke hearts for about a minute in skillet.  Pour in egg mixture.  Using a rubber spatula, move egg in pan to evenly distribute amongst tomatoes and artichoke hearts.  Dot top with goat cheese.
  6. Turn heat to low, cover skillet, and cook undisturbed for 8 minutes.
  7. Gently loosen bottom of frittata with a spatula.  Cover skillet with a dinner or serving plate that is a bit larger than the circumference of the skillet.  Flip skillet over so frittata ends up on plate.
  8. Gently slide frittata back into skillet, this time on undercooked side.  Cover and finish cooking on stove for 2 more minutes.
  9. Remove frittata from skillet by flipping onto plate again.  Cut into sixths with a pizza cutter or knife.   Serve hot or at room temperature.

Makes 6 servings.

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3 Comments

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3 responses to “Roasted Tomato, Artichoke Hearts, and Goat Cheese Frittata

  1. Wow! I love frittatas and all the flavors you’ve chosen. Looks incredible! I make a light Potato Asparagus Gruyere Frittata you might be interested in trying. http://fightthefatfoodie.blogspot.com/2010/01/potato-asparagus-gruyere-frittata.html

  2. I do love a good frittata and I completely agree with the use of roasted and sautéed vegetables, really enhances the flavors 🙂

  3. This is right up my alley!! This will definitely make for a wonderful dinner! 🙂

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