Combining fresh cherry tomatoes, sweet corn and aromatic basil, this frittata showcases summer ingredients at their peak of flavor.
- 10 eggs
- 1/4 cup heavy cream
- 6 oz. goat cheese, crumbled
- 3 Tbs. finely chopped fresh basil 1/2 tsp. lemon zest
- 11/4 tsp. kosher salt, plus more for sprinkling
- 1/4 tsp. red pepper flakes
- Freshly ground black 'Pepper; to taste
- 2 Tbs. unsalted butter .
- Kernels cut from 1 ear of corn (about 1 cup) 1/2 pint small cherry tomatoes
In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 11/4 tsp. salt, the red pepper flakes and black pepper. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.
Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into wedges and serve. Serves 8.
- 8 ounces turkey sausage, casings removed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped into 1/2-inch pieces (about 1 cup)
- 1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-
- thick slices
- 1 tablespoon chopped fresh rosemary
- 2 cups heavy cream
- 1/2 cup half-and-half
- 8 eggs
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tomatoes, sliced into 1/4-inch slices
- 12 ounces Fontina or Swiss cheese, grated (4 cups)
Butter the bottom and sides of a 9" x 13" or 8'; x 12" baking dish.
In a large skillet over medium heat, break up sausage and saute with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.
In a medium bowl, whisk rosemary. cream, half-and-half, eggs, salt, and pepper, and set aside.
Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.
Preheat oven to 350 degrees. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.