Rate this post


I understand that by mid-September, the texture of fall is within the air. The temperatures are dropping, the bushes are simply starting to vary, and we’ve had months of summer time produce. And but, right here I’m, sharing a tomato recipe. I really discover this time of 12 months magical. It’s the time when summer time and fall produce overlap. It’s additionally the time once I get to make recipes with summer time produce that use a scorching oven.

The Frittata

I stick pretty near my unique frittata recipe. I’ve discovered there are various methods and proportions to make a frittata however I like mine a bit extra on the egg-heavy facet (suppose only one huge, open-faced omelette). Over time I’ve modified my fats to make use of heavy cream versus entire milk. I discover it actually creates the proper, easy texture.

Additionally, you probably have leftovers you possibly can reheat the frittata within the oven or you possibly can flip the frittata right into a tasty grilled-cheese sandwich.

Summer season or Fall Greens

As talked about, I’m residing my greatest late-summer life proper now. Nonetheless, as I’ve talked about earlier than in different frittata recipes, it’s one of many final base-recipes. Frittatas can actually help most seasonal produce. Prepared to leap into fall? Strive including roasted or steamed squash, candy potatoes, or greens.

I additionally like to prime frittatas with salads. Strive a easy arugula salad dressed with a French dressing. The arugula will barely wilt on-top, creating the proper cooked/contemporary mixture.

Grains (and GF swaps)

Just like the produce, grains are interchangable. I often use leftover grains from dinner or fast cooking grains like bulgur or quinoa. I can even say, I like grains to be a giant a part of this frittata. Nonetheless, you might simply back-off and use solely half of a cup. This fashion the grains are extra of a companion and fewer of a star.

Print

Close-up photograph of a frittata with cherry tomatoes, bulgur, and feta.

Bulgur Tomato Frittata with Feta


Description


Scale

Components

Egg Base

1 tablespoon ghee (or olive oil)

6 giant eggs

¼ cup heavy cream

¼ cup basil, plus additional for topping

½ teaspoon sea salt

¼ teaspoon black pepper

Filling

1 cup cooked bulgur (see notice)

1 half cups halved tomatoes

⅓ cup crumbled feta, plus additional for topping


Directions

  • Preheat oven to 425˚F. Whisk collectively eggs, cream, basil, salt, and pepper. Add ghee into an 8” high-sided skillet over medium-low warmth. Pour within the egg combination and let cook dinner/sit for three to four minutes, till the underside has began to set.
  • Sprinkle the bulgur into the egg combination after which place the tomatoes on prime (both haphazardly or neatly- it’s as much as you). End with the feta proper earlier than you set the frittata within the oven.
  • Switch to oven and bake for 15 to 18 minutes till frittata is totally set- it must be puffed and the cheese must be browning. Sprinkle with additional parsley earlier than serving.

Notes

Notice

For 1 cup cooked bulgur, mix half cup raw bulgur with 1 cup water. Carry to a boil, cowl, and cook dinner for about Eight to 10 minutes. Flip off warmth and let sit for an additional 10 minutes then fluff and use.

Key phrases: tomato frittata