Tomato Basil And Goat Cheese Frittata For One Recipes

BAKED FRITTATA FOR ONE

Steps:

• Note that just about everything here is optional.
• Use vegetables you like.
• Use the kind of cheese you like.
• And if you don't have leftover boiled potatoes, don't sweat it.
• The dish will just be a little less hearty.
• Preheat oven to 350F degrees.
• Spray a pie plate with Pam.
• Beat eggs in a fairly large bowl.
• Meanwhile, heat butter (or cooking oil, but butter tastes better) in a skillet and saute the veggies of your choice along with the garlic.
• When tender, scrape into the beaten eggs.
• Add the parsley, cheese (try swiss for a change, or even mozzarella) and seasonings and stir.
• Pour into prepared pie plate and bake for 20-25 minutes until set.
• Let stand for two minutes, then cut into wedges and enjoy.

TOMATO, BASIL AND GOAT CHEESE FRITTATA (FOR ONE)

Steps:

• Preheat oven to 425 degrees or heat covered grill.
• Heat olive oil in a 6" cast iron skillet over medium-low heat coating all sides of pan.
• Meanwhile, chop garlic and onions and set aside in a small bowl. Thinly slice tomatoes and roughly chop basil leaves (leave on cutting board for later use).
• In another small bowl, combine eggs, onion powder, garlic powder and a few shakes of salt and pepper to taste. Whisk briefly with a fork until the egg yolk is fully mixed inches.
• Add garlic and onions to preheated skillet and cook about 2-3 minutes at medium-low heat or until soft and fragrant, but not brown.
• Pour egg mixture over garlic and onions and let cook about 1 minute.
• Scrap the center with a metal spatula in a few places to allow uncooked egg to reach the bottom of the pan.
• Use the spatula to gently pull the frittata away from the edge of the pan while lifting the pan at a slight angle so uncooked egg mixture pours into the exposed area on the pan.
• Continue occasionally scraping the center and lifting edges in different places until until the egg mixture is mostly cooked (it may be slightly bubbling up in some places - about 2-4 minutes).
• Distribute sliced goat cheese evenly in small flattened clumps over the top of the frittata (some areas will not be covered, but this is okay).
• Top with a single layer of thinnly sliced tomatoes, sprinkle with chopped basil and shake on additional salt and pepper to taste.
• Bake in oven (or covered grill) for 10 minutes or until tomatoes have shrunk and are crinkled at the edges.
• Let cool 5 minutes or until edges of frittata pull away from pan, then slice into quarters and serve warm.

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.