I’m not a big breakfast person. A bowl of cereal, a smoothie or a piece of leftover pizza works for me. If I do make or order something bigger for myself, it’s usually something sweet and carbtastic — pancakes, waffles, scones or biscuits. But I live with a square-headed, rugby-playing Marine. And he likes eggs. Lots of eggs. He’s basically a nicer, blonder version of Gaston.
Of course, we do need some vegetables, too. Enter the frittata — easier (for me) than an omelet, but flexible enough to incorporate any vegetables you care to include.
You don’t have to add goat cheese, but I had some in the fridge. Regardless, please use a non-stick skillet. Cast iron was a very bad choice. Trust me.
I added a teeny bit of fresh basil, but you could add a lot and it would be great. Cooked spinach and a some garlic would also be really good.
So, if you haven’t been to Boy School (where they apparently teach you how to make omelets), try this frittata. You can always have a biscuit on the side.
Tomato and cheese frittata (Adapted from How to Cook Everything, serves 4)
1 1/2 cups peeled, seeded and diced ripe tomato, drained of excess moisture
2 tablespoons extra virgin olive oil
1/2 onion, diced
6 to 8 eggs
1/4 to 1/2 cup goat cheese (optional)
salt and pepper
1/2 cup parmesan cheese
Peel, seed and dice the tomato and drain it of extra moisture. (You can peel the tomatoes by cutting a small X in the bottom of the tomato, putting it in some boiling water for about 5-10 seconds and then submerging it in ice water. Then you can slice the tomatoes, salt them a little, and set them on paper towels to drain for about 20 minutes)
Pour the olive oil in a large, non-stick (not cast iron) skillet over medium-high heat. When the oil is hot, add the onion and cook until soft, about 5 minutes. Add the tomato and turn the heat down to low. Cook another 5 minutes or so, stirring occasionally (the recipe says to do this until the pan is almost dry, but that didn’t happen for me).
Beat the eggs with a little salt and pepper. Stir in the goat cheese, if using. Pour the eggs over the tomato mixture and stir so everything is evenly distributed. Sprinkle parmesan cheese over the top and continue cooking, without stirring, 5 to 10 minutes or until the eggs are just set. If the eggs aren’t setting, or if you want a firmer frittata, stick the whole pan in a 350-degree oven for a few minutes.
Serve hot, warm or at room temperature.