We’re in September and tomato season is almost coming to an end… BUT - you can still enjoy them in so many ways until fall comes around the corner. Here is an unusual but delicious way to incorporate them in your brunch menu! I love this very simple recipe - it is packed with flavour and the tomatoes really bring a lovely addition to this rich tasting frittata. I am using Maison Orphée’s Extra Virgin Olive Oil to ensure a delicious and fluffy frittata. The addition of fresh tarragon is also great in this - if you don’t have any, you can use chives or basil!
Makes 4 portions
Ingredients :
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2 large beefsteak tomatoes, cut into small cubes
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8 eggs
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1 garlic cloves, finely chopped
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½ cup Parmesan cheese
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1 tbsp tarragon, finely chopped
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½ cup Maison Orphée’s Extra Virgin Olive Oil of your choice, divided
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1 tbsp kosher salt, divided
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Black pepper, to taste
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Baby Arugula, for serving
Steps :
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Cut the tomatoes into small 1 cm cubes - they don’t have to be perfect!
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Place the tomatoes into a strainer over a bowl. Add 1 tsp of salt and mix well. Let the tomatoes drain for 10 minutes. This step is crucial - if you skip it, you will be left with a soggy and watery frittata!
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Meanwhile, using a large bowl and whisk, mix together the eggs, 1 tbsp of Maison Orphée’s Extra Virgin Olive Oil, 1 tsp of salt, garlic and tarragon.
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Preheat your oven at 375F.
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Heat a 6 or 9 inches oven friendly non-stick frying pan (depending on how thick you want your frittata) over medium high-heat. Add the remaining extra virgin olive oil.
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Drain the tomatoes (you should have extra juice at the bottom of the bowl, depending on how juicy and fresh the tomatoes were - please keep it for bloody marys!!) and add them to the pan. Spread them around the pan and let them cook for about 10 minutes.
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After 8 minutes, tomatoes should be soft but also a bit caramelized on the bottom. Make sure to scrape the bottom of the pan with a wooden spoon and spread them around.
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Add the egg mixture and spread it evenly around the tomatoes.
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Pop in the oven for 8 minutes.
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Take it out of the pan carefully with a spatula, if you used a non-stick pan, it should come out super easily!
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Slice 4 or 6 portions and top with arugula and more extra virgin olive oil.