Summer Frittata with Avocado and Tomato

Summer Frittata with Avocado and Tomato

Frittatas are great for breakfast or dinner.  They are nutritious, delicious, economical and most notably can be ready in no time!  In the picture, I have prepared a basic herb frittata and have added my vegetables raw on top as the tomatoes and avocado grabbed my attention at the supermarket and I prefer these veggies uncooked.  This recipe will feed one or two depending on your appetite.  For a larger frittata, simply augment the eggs and seasonings and use a larger pan.  I use one tsp of fresh herbs per egg. In this case, you will also achieve a thicker and puffier frittata, which is lovely. This is ideal for feeding many, as your can simply cut slices of the larger pie and serve, rather than cooking individual omelettes.  Do not forget to use an oven safe pan as it will move from stove top to the oven.

For the frittata, finely mince the fresh herbs and set aside, reserve a small pinch separately for garnish. Preheat oven to broil.  In a bowl, whisk eggs, fine herbs, salt, pepper, and milk/cream. Heat a medium size pan over medium heat and add one tsp each of butter and olive oil. The oil prevents the butter (which adds flavor) from burning.  Pore egg mixture in the pan, on medium heat, stirring with a spatula to slightly scramble the eggs and disperse the mixture evenly, approximately 1 min.  Next, allow the eggs to set and do not mix them.  After a few minutes, when the bottom appears to be set and a few bubbles are forming in the soft center at the surface, close the heat.  The idea is to cook the bottom on stove, until set not brown, and finish cooking in the oven.  No need to flip!  At this stage, add sliced cheese.  I used a fresh bocconcini or buffalo mozzarella and place in the oven for a few minutes until the frittata is cooked through and cheese is melted.  If you also used bocconcini, make sure to season with salt and pepper, it is very mild and needs salt to bring out its delicate flavor.

Remove and serve on your favorite dish.  Arrange freshly sliced veggies on top to create your own presentation and season the veggies with salt, pepper, and a sprinkle of fresh herbs.  I chose tomatoes, avocado, cucumber and olives.   Someone ate the olives before the picture was taken! ; ) You can always garnish with a drizzle of reduced balsamic and/or olive oil.   This dish is great by itself or served with a simple salad of peppery arugula dressed with olive oil, lemon juice, salt, and pepper.

Ingredients (feeds 1-2 people)

3 whole eggs

3 tsp fresh parsley, thyme, tarragon (any herbs can work)

2 tbsp of milk or cream

1 tsp of butter

1 tsp of extra virgin olive oil

1 small tomato

1 baby cucumber

1/4 avocado

3 olives

2 medium bocconcini balls or 1/4 cup shredded cheese
salt & pepper to taste