Slow-Roasted Tomato Frittata: Nothing, What’s-a-Frittata With You?

15 Sep

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:

  1. Get your pan really, really hot.
  2. Add butter.
  3. Add eggs and other fixins.
  4. 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.

Oh yeah. Need some ice for that burn … BURNING AWESOME.

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!

You’ll need:

  • 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.

“Hissssssss.” — The Onions

  • 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!)

Ready to bake! Mmmmm.

  • 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.

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13 Responses to “Slow-Roasted Tomato Frittata: Nothing, What’s-a-Frittata With You?”

  1. frugalfeeding September 15, 2012 at 6:22 pm #

    I love making frittata, this one looks delicious.

    • galleykitchengal September 15, 2012 at 7:32 pm #

      Thanks! I’ve only just started making them, and if it’s this easy, I may never stop! What sorts of frittata have you made?

  2. My Little Italian Kitchen September 15, 2012 at 6:31 pm #

    this is just so good!!! Soft and yummy.

    • galleykitchengal September 15, 2012 at 7:31 pm #

      Seriously, how good is a frittata? Give it a try and let me know what you think? Those tomatoes, also, are like tomato-crack. Serious nom-nom-nomming.

  3. Teresa September 16, 2012 at 5:27 pm #

    Thanks for following my blog. Hope you enjoy browsing through the recipes, and if you make anything, please let me know how it turns out. I’m always interested in suggestions for making things better.

    • galleykitchengal September 16, 2012 at 6:03 pm #

      Thank YOU! I love sharing what we all know about food, and your blog clearly has so many tips for me to learn, that I’ll benefit just from being your reader!

      • Teresa September 16, 2012 at 10:09 pm #

        Thank you. You’re very kind!

  4. Somer September 17, 2012 at 10:39 am #

    I think Gwenyth’s book is lovely. She has a lot of great recipes in there! I think it’s touching that she wrote it as a tribute and mentions that her father’s death from cancer was her catalyst into healthy eating.

    Those tomatoes! I’m totally feeling the burn!

    • galleykitchengal September 17, 2012 at 12:17 pm #

      Agreed! (On both accounts, haha — the tomatoes AND the book.) Her reflections on what her father taught her about food, family and life are so thoughtful. And delicious! My next project may be to try her dad’s famous pancakes … I’ll keep all y’all posted!

      • Somer September 18, 2012 at 11:27 am #

        Sounds fabulous!!!

  5. Allison September 17, 2012 at 12:57 pm #

    Nice! I’ve also been finding lots of creative uses for slow-roasted tomatoes, though I haven’t tried putting them in a frittata yet… but this looks good!

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