Tomato and Cheese Frittata

This recipe introduces the concept of frittata, a delicious and versatile dish that can be customized according to your preferences. Frittatas are open-face omelets packed with various ingredients, such as vegetables, cheese, and meats, providing a flavorful and satisfying meal. They are easy to prepare and can be enjoyed hot, warm, or at room temperature, making them perfect for any time of the day.

Makes: 4 servings

Time: 30 minutes

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1/2 onion, sliced
• Salt and freshly ground black pepper
• 1 1/2 cups peeled, seeded, and diced ripe tomato, drained of excess moisture
• 6 to 8 eggs
• 1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:

1. In a large skillet, heat a tablespoon of olive oil over medium-high heat.
2. Add the sliced onion to the skillet and sprinkle with salt and pepper. Cook until the onion becomes soft, approximately 5 minutes.
3. Reduce the heat to low and add the diced tomato to the skillet. Cook, stirring occasionally, until the pan is almost dry, about 5 minutes.
4. In a separate bowl, beat the eggs together with some salt and pepper.
5. Pour the beaten eggs over the tomato mixture, ensuring even distribution of the vegetables. Use a spoon if necessary.
6. Sprinkle the grated Parmesan cheese over the top of the mixture.
7. Cook the frittata undisturbed until the eggs are barely set, approximately 5 to 10 minutes. If you prefer a firmer set, you can place the pan in a 350°F oven for a few minutes or run it under the broiler for a minute or two.
8. Serve the frittata hot, warm, or at room temperature.

VARIATIONS:

• Cheese Frittata: You can make a cheese frittata by skipping the vegetables and simply sprinkling grating or crumbling cheese on top at the end. Melt the cheese in the oven or under the broiler if desired. Alternatively, you can add 3/4 cup of cheese, such as cottage cheese, goat cheese, ricotta, crumbled blue cheese, or grated Jack or cheddar, to the beaten eggs in Step 2. Proceed with the recipe as usual.

• Frittata with Crumbled Sausage: Substitute approximately 6 ounces of crumbled sausage for the tomato. Add the sausage to the skillet with the onions. Omit the Parmesan.

• Pasta Frittata: This variation is perfect for using up leftover pasta. Omit the tomato and increase the Parmesan to 1 cup. If using dried pasta, cook 4 ounces until it’s slightly undercooked, then drain and toss with 2 tablespoons of softened butter or olive oil in a wide bowl. Let it cool a bit. If using cooked pasta, toss it with butter or oil. In Step 2, beat the eggs with half the Parmesan, salt, pepper, and chopped fresh basil (optional). Stir in the pasta and pour the mixture into the pan. Sprinkle with the remaining Parmesan and proceed with the recipe.

• Frittata, Mexican Style: Substitute 3 chopped scallions and about 1 tablespoon minced jalapeño for the onion. Cook for just a minute. If desired, add approximately 6 ounces of chorizo for a flavorful twist. In Step 2, add 1/2 cup crumbled queso fresco and 1/4 cup chopped fresh cilantro leaves to the beaten eggs. Omit the Parmesan. Proceed with the recipe. Serve with salsa and warm tortillas.

• Frittata, Greek Style: Skip Step 1. Instead of tomato, use chopped cooked spinach. Omit the Parmesan. In Step 2, add 1 cup or so of crumbled feta cheese and 1 teaspoon chopped oregano leaves (or 1/2 teaspoon dried) to the beaten eggs. Proceed with the recipe.

ADDITIONS TO FLAT OMELETS:

Flat omelets offer endless possibilities for customization. You can incorporate various vegetables, herbs, and cheeses to create unique flavor combinations. Here are some suggestions:

• Chopped steamed spinach or chard, seasoned with lemon and nutmeg, or sautéed with minced garlic in olive oil.
• Crisp bacon mixed with pan-fried apple and onion slices.
• Minced salami, cooked sausage, ham, or cooked/smoked fish.
• Sautéed onion, fresh tomato, and basil.
• Asparagus (or any green vegetable), goat cheese, and basil.
• Cubed or sliced cooked eggplant and/or bell peppers (grilled options are especially delicious).
• Chopped or grated and quickly cooked zucchini.
• Sautéed mushrooms.
• Caramelized onions and blue cheese.
• Leftover mashed potatoes.
• Peeled, seeded, and diced tomato or oven-dried tomatoes.
• Real croutons.

Feel free to experiment with these additions, alone or in combination, to create your own delightful flat omelet variations.