Tuesday, August 14, 2007

Fresh Herb Fritatta with Grape Tomato Salsa

Psycling and I are both big fans of breakfast, but not necessarily mornings. So we sometimes have breakfast for dinner. I came up with this recipe after a co-worker brought in a bounty of grape tomatoes fresh from her garden for the office. I needed to come up with something to showcase the sweet freshness of the tomatoes, and what better with fresh tomatoes than fresh herbs (which I just happened to have in the fridge).

Fresh Herb Fritatta with Grape Tomato Salsa

For Salsa:
1/2 c. quartered fresh grape tomatoes
1/3 c. loosely packed fresh basil leaves, chopped
1 Tbs. extra virgin olive oil
1 1/2 tsp. balsamic vinegarf
Salt & Pepper to taste

Mix together all ingredients, and chill while you make fritatta.

For Fritatta:
6 eggs
1/3 c. milk
3 Tbs. finely chopped sun-dried tomatoes
2 Tbs. finely chopped mixed fresh herbs (oregano, marjoram, and thyme)
6 Tbs. grated Parmesan cheese (divided)
Salt & Pepper to taste
1-2 tsp. olive oil
1/2 onion, chopped
1 c. coarsely chopped fresh spinach

1. Preheat oven to 425 F.
2. Beat together eggs and milk in mixing bowl. Stir in chopped sun-dried tomatoes, herbs, and 1/4 c. cheese. Season with salt and pepper.
3. In 10" oven-safe skillet, saute onions over medium heat in olive oil for about 2-3 minutes until they start to soften and become fragrant. Add spinach and saute until wilted. Reduce heat to medium-low, and pour egg mixture into skillet and cook until set on bottom and sides, about 4 minutes.
4. Remove from range, and place in oven. Bake at 425 F until mostly set, about 8 minutes. Remove, sprinkle with remaining 2 Tbs. of cheese and return to oven until cheese is melted, about 2 minutes. Remove from oven and cut into 8 wedges. Top each wedge with about 1 Tbs. salsa mixture.

This recipe serves 4 (two wedges each) as a main meal. It would also work well, though, as part of a brunch buffet, in which case it would serve 8. I served this for dinner with a nice fresh fruit salad.