This post’s punny title was brought to you by The Lion King. Thank you, Nathan Lane’s Timon, for filling my childhood with wit and grub-eating. And fart jokes. “Pumbaa! Not in front of the kids!” “Oh, sorry.” ba-DA!
As you lovely readers have probably gathered from this recipe and other mentions, I’m kind of a big fan of Gwyneth Paltrow’s cookbook My Father’s Daughter. In hindsight, I think this comes from her approach to food and the kitchen — meals are, in their own way, the heart of a home, and the food you make can and should reflect that special, homey, come-together quality. Use good ingredients, be healthful (and let yourself indulge), and have fun. If you do, you’re usually left with something pretty darn tasty.
Which is what I found when I adapted Gwyneth’s Slow-Roasted Tomato Frittata for dinner last week. Oh my heavens, this was one tasty meal. And so, so simple — it’s perfect for a weeknight supper, and a great way, if you’re cooking for one, to make enough food to portion out and eat for several meals.
The basic principles of frittata are, as outlined so cutely by Harrison Ford in the final scene of “Morning Glory,” pretty simple, as all beautiful Italian dishes should be:
- Get your pan really, really hot.
- Add butter.
- Add eggs and other fixins.
- Bake until the frittata becomes a fully set, crust-free quiche-esque pillow of tasty eggness.
Gwyneth adds another ingredient to the mix — her slow-roasted tomatoes, a staple in her recipe book. To slow-roast your tomatoes, follow these easy steps:
- Slice tomatoes in half and drizzle with olive oil, salt and pepper
- Roast for 3-5 hours in a 275 degree oven, or until the tomatoes are caramelized, almost free from moisture, and a deep red color.
The frittata uses slow-roasted tomatoes (which you could easily subsitute for sun-dried or just thinly7 sliced fresh tomatoes), mozzarella cheese (Gwyneth uses smoked; I used the shredded cheese I had on hand), and fresh basil. The basic recipe is easy to tweak, easy to cook, and easy to enjoy. Try it for brunch with friends, or just a simple Tuesday supper. Happy eating!
Slow-Roasted Tomato Frittata, adapted from Gwyneth Paltrow’s My Father’s Daughter — serves 4-6, or 2 with leftovers!
- 1-2 shallots or 1/2 white onion, sliced thinly
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- Salt & pepper, to taste
- 6 large eggs
- 1/2 cup milk (or 1/2 cup unflavored soymilk)
- 2-6 slow-roasted tomato halves — adjust to taste — or 2 medium raw tomatoes, thinly sliced into rounds
- 3/4 cup (ish) shredded mozzarella cheese, or 6-8 oz. sliced mozzarella
- A handful of fresh basil leaves, torn
Here’s what you do:
- Preheat the oven to 375
- Heat butter and olive oil over medium heat in a 10-inch oven-safe skillet. (I used cast-iron, which is probably your best bet.) Saute the onions until soft and slightly brown, about 6 minutes. Season with salt & pepper to taste.
- In a medium bowl, beat the eggs & milk until well-combined. Pour over the onions in the hot pan. Add tomatoes, cheese and basil to your liking. (The eggs will definitely still be funny in the middle!)
- Let the frittata cook for about 5 minutes, until the edges are set (ish). Move the pan to the oven and bake for 8-10 minutes, or until fully set.
Are you folks fans of eggs for dinner? Do you prefer a crusty quiche to a lighter frittata? What else might you add to the inside? Get creative!
PS: To easily make this a vegan recipe, omit the butter before frying up your onions; use soymilk and egg subsitute; and indulge in some delicious soy cheese, rather than traditional mozzarella. To add a carnivore’s twist, add pan-cooked and crumbled pancetta, cubes of cooked chicken, or even slices of ham. Mmm! Love breakfast like whoa.