breakfast, lunch or dinner: frittatas fit the bill. they are also awesome because they can be served warm, or even better, at room temperature or cold out of the refrigerator! i actually prefer the later two which makes this a definite make-ahead for brunches and what-not. a frittata is an egg-based italian dish similar to a crustless quiche. it is basically beaten eggs, a bit of milk or cream, enriched with vegetables, meats and/or cheeses, cooked partially in a pan on the stove-top and finished in the oven.
i have a made a lot of different frittatas in the past and this is one of the lighter ones i’ve done. it is vegetarian, not by design, but because that’s what i had in the house! i used vine-ripened tomatoes (which are soooo good in-season right now), scallions, grated fresh Parmesan and a few dollops of sour cream. i had never added the sour cream before but i have to say i am hooked! it is so creamy and tangy and a perfect compliment to the eggs and veggies, especially with the saltiness of the parmesan. i dropped teaspoon fulls of sour cream around the top of my frittata after the eggs had just set and right before popping it in the oven. i took the time to saute the diced, seeded onions and chopped scallions before adding the eggs which really brought out the sweetness of the tomatoes! i wouldn’t skip this step if i were you. it really maximizes the flavors from these ingredients.
you can add whatever you would like to a frittata and they are fast and easy to put together (and cheap)! so what’s not to love? give it a try!
Tomato, Scallion, Parmesan and Sour Cream Frittata
- 8 eggs
- 2 tbsp half and half or whole milk
- 1/2 cup freshly grated parmesan cheese
- 3 vine-ripened or roma tomatoes, chopped and seeded (or about 1 1/2 cups halved grape tomatoes)
- 1/2 cup chopped scallions (whites and greens)
- 1/4 cup sour cream
- 2 tbsp olive oil
- kosher salt and fresh cracked pepper
- preheat oven to 425 degrees F with rack in center position
- prepare your tomatoes and scallions
- beat eggs with half and half in a large bowl with a whisk
- heat olive oil in a 10-inch nonstick, oven-safe skillet over medium-high heat
- saute tomatoes and scallions in the olive oil until soft and fragrant, about 5 minutes. lightly season with salt and pepper
- pour the egg mixture over the veggies, season with salt and pepper to taste (i like a lot of pepper with my eggs), add in the cheese and gently mix together with rubber spatula
- without any further mixing, allow to cook on stove-top until edges of eggs are just set (about 5 minutes)
- drop teaspoon-fulls of sour cream over the top of the eggs
- bake in the preheated oven until the eggs are fully set, top is puffy and edges are golden brown
- remove from oven and allow to cool in pan for 5-10 minutes (the frittata will “deflate” a bit during this time)
- remove frittata from the pan by sliding out with the help of the rubber spatula onto a plate, or by inverting onto a plate
- slice and serve warm, at room temperature, or cold