Recipe by Jenny Slater. Plate licker. Storyteller. Food Network Personality. Winner of Rachael Ray’s Great American Cookbook Competition. http://fannyslater.com/
Baked until golden-brown perfection with gooey fontina cheese and burst tomatoes—this basil-oil drizzled breakfast dish is a morning masterpiece.
Ingredients and Recipe:
- ½ cup packed fresh basil leaves
- ¼ cup extra-virgin olive oil (plus 1 tablespoon for the tomatoes)
- ¾ teaspoon coarse salt, divided
- 1 ½ cups baby tomatoes (like cherry, grape, or multi-colored heirlooms)
- 2 tablespoons unsalted butter
- ½ teaspoon coarse black pepper, divided
- 6 large eggs
- 2 tablespoons half-and-half
- 1 small shallot, minced
- 1 cup grated fontina cheese
- 2 tablespoons freshly grated Parmesan cheese
- Fill a medium saucepot with water and bring to a boil, and prepare a small bowl with ice water. Blanch the basil leaves in the water for several seconds, and then remove them using tongs or a slotted spoon and transfer them to the ice bath.
- Thoroughly dry the leaves and then add them to a food processor or blender with the ¼ cup extra-virgin olive oil and a pinch of salt. Puree until the leaves are broken down and then strain the mixture, pressing on the leaves to get as much of the concentrated flavor as you can, into a small bowl. Cover and refrigerate until you’re ready to use. The oil will keep in the fridge for several days.
- Preheat the oven to 425°F.
- In a baking dish, toss the tomatoes with 1 tablespoon of the oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes darken and begin to burst, shaking the dish halfway through, about 15 minutes. Broil the tomatoes until the tops darken, about 2 minutes.
- Lower the oven to 325°F.
- Whisk the eggs with the half-and-half and the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
- In a small nonstick broiler-proof skillet over medium-low heat, add the butter and swirl to coat the pan. Once the butter begins to foam and sizzle, add the shallots. Sauté until the shallots begin to soften, about 1 minute, and then slowly stream in the eggs.
- Evenly drop in the burst tomatoes and fontina. Using a heatproof spatula, pull up the sides of the egg mixture and tilt the pan so the liquidy runny uncooked egg on the top goes to the bottom of the pan. Continue doing this until the frittata is partially cooked through and still slightly liquidy on top, 1 to 2 minutes. Sprinkle with 1 tablespoon of the Parmesan, and then place the entire pan in the oven and bake for 5 minutes.
- Turn on the broiler, and broil the frittata for 2 to 3 minutes, keeping the oven door slightly open and rotating the pan to get even heat if necessary. Keep a close eye, as the frittata can burn easily under the broiler.
- The frittata is done when it’s very fluffy and lightly golden brown on top and a toothpick comes out clean. Cut into wedges and garnish with a drizzle of the basil oil and the remaining Parmesan. Serve warm or at room temperature.
Amount Per Serving: CALORIES: 435TOTAL FAT: 37gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 21gCHOLESTEROL: 334mgSODIUM: 804mgCARBOHYDRATES: 6gFIBER: 1gSUGAR: 4gPROTEIN: 19g