The Mighty Foods site is about natural foods, organic ingredients, fair-trade products, veg-friendly recipes, sustainable farming, whole grains, organic wines, ingredient spotlights, news, profiles, reviews, gift ideas, new product information, culinary travel ideas, studies and trends - information and inspiration, all wrapped up in one food-loving bundle. Updated often.
- Book Reviews (2)
- Classes (9)
- Eco-Kitchen (22)
- Events (9)
- Gift Ideas (34)
- Interviews/Profiles (19)
- Lists (32)
- Menus (16)
- New Products (50)
- News (32)
- Organic Wine / Beer (14)
- Recipes (68)
- Studies + Trends (34)
- Superfoods (43)
- Sweeteners (8)
- Vegan / Veg (58)
- Whole Grains (19)
- Whole Foods Bible
- New Whole Foods Encyclopedia
- Healing with Whole Foods
- The Food Revolution
- Diet for a New America
- Fast Food Nation
- The Botany of Desire
- The Real Food Revival
- The Splendid Grain
- The Versatile Grain and the Elegant Bean
- Conscious Eating
- Real Food Daily Cookbook
- The Candle Cafe Cookbook
- Living Cuisine
- Rainbow Green Live-Food Cuisine
- Fields of Plenty
- Homegrown: Pure and Simple
- How It All Vegan
- The Garden of Vegan (vegan)
- Fresh Food Fast (veg)
- Mediterranean Grains & Greens
- On Food and Cooking
- The Pleasures of Slow Food
- The Green's Cookbook
- The Coconut Diet
- The Hemp Cookbook
- Art of Indian Veg. Cooking
- Cooking by Hand
- The Bread Baker's Apprentice
- Heaven's Banquet
- The Chef's Garden
- Vegetarian Cooking for Everyone
- Moosewood Cookbook
- Chez Panisse Menu Cookbook
- Chez Panisse Vegetables
- Chez Panisse PP+C
- Southwestern Vegetarian
- The Savory Way
- Dean + Deluca Cookbook
- Rebar: Modern Food
Recipe: Best Heirloom Tomato Frittata
posted by Mighty Staff
A beautiful color-flecked way to start your day with heirloom tomatoes - family-style. For this recipe use a mix of small and bright red, orange, and yellow heirlooms.
6 large organic eggs
splash of organic heavy cream
1 1/2 cup heirloom tomatoes, chopped (divided)
1/4 teaspoon fine grain sea salt
a bit of freshly ground pepper1 tablespoon extra-virgin olive oil
1 large shallot, chopped
1 large clove of garlic, minced
1/2 cup goat cheesea small handful of basil, slivered just before using
Preheat oven to 450 degrees.
In a medium bowl whisk the eggs, cream, salt, pepper, and 1 cup of the chopped tomatoes.
To an 8 or 9-inch, well-seasoned, ovenproof skillet over medium-high heat, add the olive oil, shallot and garlic. Saute for a minute or two until the shallot starts to soften. Reduce the heat and add the egg and tomato mixture. Cook over medium-low heat for about five minutes or until the eggs start to set. Sprinkle with the goat cheese. Run a spatula under the sides of the frittata and tilt the pan letting any uncooked egg run underneath to cook.
Place the entire skillet in the oven and bake for about 10 minutes or until the frittata becomes firm, puffy, and a bit golden.
Remove and garnish with the remaining tomatoes and slivered basil. Season with a bit more salt and pepper. Cut into wedges and serve from the pan.
Serves six.
category:
Post Your Comment
thebizofknowledge said:
I stumbled across your blog while I was doing some online research. I just adore heirloom tomato varieties; they remind me of what tomatoes used to taste like before they were available year-round (in inferior form, I might add!)