Meatless Tuesday: Tomato Frittata

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What came first? The chicken or the egg?

If I eat eggs mixed with vegetables, is the meal really meatless? The experts seem to think so. Here’s what the Meatless Monday FAQ says about low-carb meatless recipes:

Most beans and legumes are relatively high in complex carbohydrates (meat contains no carbohydrates). If you’re restricting carbohydrates, you may want to choose nuts and seeds, eggs and low-fat dairy products as your primary protein foods.

And, if it’s on the Internet, it must be true. So there: two consecutive meatless days. I think that may be some sort of record here at Al Dente HQ.

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But seriously, the frittata thing for dinner is new around here. The only thing I didn’t like about this recipe was the lack of cheese or something to add bulk and fluff to the omelet. Enter…

WHAT WORKED:  The ricotta cheese left in my fridge from Sunday evening’s pizza. I added about 1/4 cup of part-skim ricotta to the eggs before beating them. It gave some body to the eggs and thickened things up.

WHAT DIDN’T: The basil, namely the fact that the batch on my counter had gone bad. So, no chiffonade.

WHAT DID THE WIFE SAY: Nothing. There was a lot of work talk at dinner tonight. Bo-ring.

WILL IT MAKE ANOTHER APPEARANCE: Probably. It actually needs a cheese. Goat would work here. I actually had goat cheese in the fridge, but put it back because I thought the ricotta would provide enough creaminess. I was wrong.

2013-11-12 at 18-00-59Tomato Frittata
Adapted From The Heirloom Tomato via Serious Eats

  • 3 tbsp. extra-virgin olive oil
  • 1/2 cup small-dice onion
  • 1 tbsp. minced garlic
  • 2 tsp. salt
  • 1 tsp. fresh- ground black pepper
  • 2 cups peeled, seeded, and diced tomatoes
  • 6 large eggs
  • 1/4 cup ricotta cheese
  • 2 tbsp. basil chiffonade (optional)

Preheat the broiler.

Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onions and cook until translucent. Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through.

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Whisk the eggs and ricotta together in a medium bowl. Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb.

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Cook until the eggs are almost set, 8 to 10 minutes. Place the skillet briefly under the broiler to set the top, about 2 minutes.

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Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate. Garnish with basil. Cut into 8 wedges, pie-style, and serve.

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