Tomato, Basil and Goat Cheese Frittata (For One)
photo by Emily Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
1
ingredients
- 4.92 ml olive oil
- 14.79 ml chopped fresh garlic (about 2 cloves)
- 29.58 ml finely chopped onions
- 1 egg
- 2 egg whites
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 0.61 ml salt (or to taste)
- 3 shakes black pepper
- 28.34 g fresh mild goat cheese
- 4-5 cherry tomatoes
- 4.92 ml chopped fresh basil (about 2-3 leaves, parsley substitutes well for a lighter flavor)
directions
- Preheat oven to 425 degrees or heat covered grill.
- Heat olive oil in a 6" cast iron skillet over medium-low heat coating all sides of pan.
- Meanwhile, chop garlic and onions and set aside in a small bowl. Thinly slice tomatoes and roughly chop basil leaves (leave on cutting board for later use).
- In another small bowl, combine eggs, onion powder, garlic powder and a few shakes of salt and pepper to taste. Whisk briefly with a fork until the egg yolk is fully mixed inches.
- Add garlic and onions to preheated skillet and cook about 2-3 minutes at medium-low heat or until soft and fragrant, but not brown.
- Pour egg mixture over garlic and onions and let cook about 1 minute.
- Scrap the center with a metal spatula in a few places to allow uncooked egg to reach the bottom of the pan.
- Use the spatula to gently pull the frittata away from the edge of the pan while lifting the pan at a slight angle so uncooked egg mixture pours into the exposed area on the pan.
- Continue occasionally scraping the center and lifting edges in different places until until the egg mixture is mostly cooked (it may be slightly bubbling up in some places - about 2-4 minutes).
- Distribute sliced goat cheese evenly in small flattened clumps over the top of the frittata (some areas will not be covered, but this is okay).
- Top with a single layer of thinnly sliced tomatoes, sprinkle with chopped basil and shake on additional salt and pepper to taste.
- Bake in oven (or covered grill) for 10 minutes or until tomatoes have shrunk and are crinkled at the edges.
- Let cool 5 minutes or until edges of frittata pull away from pan, then slice into quarters and serve warm.
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.