Introduction
This delightful frittata combines the rich flavors of eggs, cheese, and fresh vegetables, making it a perfect dish for breakfast, brunch, or even a light dinner. The creamy texture from the half and half, along with the aromatic undertones of garlic and herbs, ensure each bite is bursting with flavor. Paired with a zesty arugula salad, it’s a complete meal that’s as satisfying as it is nutritious.
Detailed Ingredients with measures
– 1 tablespoon unsalted butter
– 2 shallots, diced
– 4 garlic cloves, minced
– 8 large eggs
– 1/4 cup half and half
– 1 1/2 cups grated mozzarella cheese
– 1/2 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Kosher salt and freshly ground black pepper, to taste
– 2 beefsteak tomatoes, sliced into 1/4-inch slices
– Finely grated Parmesan cheese, for topping
– Crushed red pepper flakes, for topping
– 3 to 4 cups baby arugula
– 1 to 2 tablespoons fresh lemon juice
– 1/2 tablespoon olive oil
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4-6
Directions
1. Preheat the oven to 375°F (190°C).
2. In a 10-inch ovenproof nonstick skillet, melt the butter over medium heat. Add the diced shallots and cook until softened, about 2 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. In a large bowl, whisk together the eggs, half and half, grated mozzarella, dried basil, dried oregano, salt, and pepper until well combined.
4. Pour the egg mixture into the skillet over the shallots and garlic. Let it cook undisturbed for about 2 minutes until the edges begin to set.
5. Arrange the tomato slices evenly over the top of the egg mixture.
6. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the frittata is set in the center.
7. While the frittata is baking, prepare the arugula salad. In a medium bowl, toss the baby arugula with fresh lemon juice, olive oil, and a pinch of salt and pepper.
8. Once the frittata is done, remove it from the oven. Sprinkle finely grated Parmesan cheese and crushed red pepper flakes over the top.
9. Slice the frittata into wedges and serve each piece topped with a handful of the dressed arugula salad.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C).
Step 2: Sauté Shallots and Garlic
In a 10-inch ovenproof nonstick skillet, melt the butter over medium heat. Add the diced shallots and cook until softened, about 2 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, half and half, grated mozzarella, dried basil, dried oregano, salt, and pepper until well combined.
Step 4: Combine the Mixtures
Pour the egg mixture into the skillet over the shallots and garlic. Let it cook undisturbed for about 2 minutes until the edges begin to set.
Step 5: Add Tomato Slices
Arrange the tomato slices evenly over the top of the egg mixture.
Step 6: Bake the Frittata
Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the frittata is set in the center.
Step 7: Prepare the Arugula Salad
While the frittata is baking, prepare the arugula salad. In a medium bowl, toss the baby arugula with fresh lemon juice, olive oil, and a pinch of salt and pepper.
Step 8: Finish the Frittata
Once the frittata is done, remove it from the oven. Sprinkle finely grated Parmesan cheese and crushed red pepper flakes over the top.
Step 9: Serve
Slice the frittata into wedges and serve each piece topped with a handful of the dressed arugula salad.
Notes
Note 1: Ovenproof Skillet
Ensure that your skillet is ovenproof to handle the transition from stovetop to oven.
Note 2: Texture Monitoring
Check the frittata at the 10-minute mark to avoid overcooking. The center should be set but moist.
Note 3: Ingredient Substitutions
Feel free to customize the herbs and cheese according to your preference or what you have available.
Note 4: Serving Suggestions
This frittata can be served warm or at room temperature, making it great for meal prep or casual gatherings.
Cook techniques
Sautéing Shallots and Garlic
Melt the butter in a skillet over medium heat. Add diced shallots and cook until softened, followed by minced garlic for added fragrance.
Whisking Ingredients
In a separate bowl, whisk together eggs, half and half, mozzarella cheese, and seasonings until the mixture is smooth and well combined.
Cooking Frittata on the Stove
Pour the egg mixture into the skillet and allow it to cook undisturbed for a couple of minutes until the edges start to set, creating a stable base.
Baking the Frittata
Transfer the skillet to a preheated oven, baking until the frittata is set in the center, ensuring even cooking throughout.
Preparing a Salad
In a separate bowl, toss baby arugula with lemon juice, olive oil, salt, and pepper to create a fresh side salad.
Topping the Frittata
Once baked, sprinkle the frittata with finely grated Parmesan cheese and crushed red pepper flakes for added flavor and texture.
FAQ
Can I use other types of cheese instead of mozzarella?
Yes, you can substitute mozzarella with other cheeses like cheddar, feta, or goat cheese based on your preference.
How do I know when the frittata is done?
The frittata is done when it is set in the center and lightly golden around the edges. You can also use a toothpick; it should come out clean.
What can I serve with the frittata?
This frittata pairs well with a light salad or roasted vegetables for a complete meal.
Can I make the frittata ahead of time?
Yes, you can prepare the frittata ahead of time and reheat it in the oven or microwave before serving.
Is this recipe suitable for meal prep?
Absolutely! The frittata can be portioned and stored in the refrigerator for easy reheating throughout the week.
Conclusion
This tasty frittata combines the rich flavors of butter, shallots, garlic, and herbs, complemented by fresh tomatoes and gooey mozzarella cheese. It’s a delightful dish perfect for any meal of the day, and with the vibrant arugula salad on the side, you get a fresh, zesty contrast that elevates the entire experience. This recipe not only satisfies your taste buds but also offers a nutritious option that can easily be adapted to suit your preferences.
More recipes suggestions and combination
Vegetable Frittata
Replace the beefsteak tomatoes with a mix of bell peppers, zucchini, and spinach for a colorful, nutrient-packed option.
Cheesy Spinach and Feta Frittata
Incorporate fresh spinach and crumbled feta cheese instead of mozzarella for a Greek-inspired twist.
Smoked Salmon Frittata
Add smoked salmon and fresh dill for a luxurious breakfast or brunch dish that pairs beautifully with a side of cream cheese.
Mushroom and Swiss Cheese Frittata
Use sautéed mushrooms and Swiss cheese to bring an earthy flavor that perfectly complements the richness of the eggs.
Southwest Style Frittata
Mix in diced jalapeños, black beans, and pepper jack cheese, topped with avocado for a spicy, hearty version.
Caprese Frittata
Layer fresh mozzarella, basil, and cherry tomatoes for an Italian classic that shines with simple, fresh ingredients.
