Roasted Tomato + Shallot Frittata

Does anyone get excited about weekend breakfasts like me? My family used to joke that as a child, I would always be thinking of the next meal. That hasn’t changed a bit and this week I was thinking of this morning’s breakfast– frittata, uncured applewood and whiskey bacon, bananas, strawberries, coffee, and grapefruit juice. Saturday breakfast is truly one of the small joys that allow us to slow down, put on some calm music, sip our coffee intentionally, and really taste the food we’re eating. It helped that the sun was beaming through the window.  The kids were playing together (a slightly new but welcomed occurrence) as Brian and I savored our last bites of frittata. It’s a simple thing, but I live for days like this.

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Roasted Tomato + Shallot Frittata
3 tomatoes, I used vine-ripened, fractioned in 6 pieces
3 large shallots, sliced thinly
3 tbsp extra virgin olive oil
8 large eggs
3/4 cup heavy cream
1 cup shredded cheese of choice, I used sharp cheddar
3 cups diced potatoes, I used frozen Oreida diced hashbrowns
Salt and Pepper to taste
Preheat oven to 400deg. On a baking sheet, toss shallots, tomatoes, and two tbsp olive oil then evenly spread them out. Roast in the oven for fifteen minutes on the top rack. In the meantime, prepare the diced potatoes and egg mixture. Saute potatoes with 1tbsp olive oil in a large cast iron skillet or oven-safe deep pan.  Stir occasionally and cook for about five minutes. Whisk eggs, cream, pepper, and 2 tsp salt together. Scrape off all the tomato and shallot goodness into the egg mixture. Stir to keep the eggs cool. Add cheese and stir once more before pouring over the potatoes in the skillet. Give the skillet a little shake and use a spoon to ensure the mixture falls between the crevices of the potatoes. Bake at 375deg for 20-30 minutes. Use a butter knife to check doneness. It should be bare after piercing the frittata. Serve with your favorite breakfast sides and enjoy!

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