Thursday, September 9, 2010


If you followed me yesterday, you know that I had a wonderful breakfast with my friend Phillis.  Today, I'll tell you how to make the luscious caprese frittata that she had. 

Caprese is an Italian salad consisting of vine-ripened fresh tomatoes, fresh buffalo mozzarella, fresh basil, salt, freshly ground black pepper and exceptional extra virgin olive oil.  To make the frittata, roasted tomatoes, basil, and mozzarella are stirred into the eggs, and then baked.  Frittatas are like a flat omelet, and this one was topped with an arugula salad giving the sweeter eggs and nice balance of pepper and acid from salad. 

Buffalo Mozzarella

Caprese Frittata with Arugula

Serves 2

2 tablespoons extra virgin olive oil
5 large eggs
1 tablespoon water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup oven roasted tomatoes (see below)
Two 1/2-inch thick slices of fresh buffalo mozzarella, cut into tiny cubes
1 tablespoon finely chopped fresh basil plus more for garnish

  1. Preheat the oven to 400 degrees.

  2. In a 7 to 9-inch non-stick skillet, heat the oil over medium high heat. In a mixing bowl, whisk together the eggs, water, salt and pepper. 

  3. Pour the eggs into the pan, and working quickly top the eggs with the tomatoes, mozzarella, and basil. 

  4. When a crust begins to form on the bottom of the frittata, transfer the pan to the oven, and cook for another 5 minutes, until the top is set. 

  5. Remove from the oven, slide onto a serving plate, and top with the arugula salad.  Serve immediately.

Oven Roasted Tomatoes
Makes about 6 cups
This is a great recipe for those of you who are drowning in tomatoes from your yard.  They can be refrigerated totally submerged in olive oil or frozen once they are cooled. 

6 large vine-ripened tomatoes
4 cloves garlic, sliced
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs or your choice (basil, oregano, rosemary, sage, thyme)
1 cup extra virgin olive oil

  1. Preheat the oven to 325 degrees. 

  2. Wash the tomatoes, remove the core, and slice 1/2-inch thick and place in a large bowl.  Add the remaining ingredients, and toss the tomatoes to coat them with the oil and herbs.  (Don't worry if some of them fall apart--this happens with ripe tomatoes)

  3. Line two rimmed baking sheets with silicone liners or aluminum foil, and divide the tomatoes, and the oil mixture between the two baking sheets. 

  4. Roast the tomatoes for 1 hour, or until the outside edges begin to char a bit, and the tomatoes begin to dry out a bit. 

  5. Cool the tomatoes completely, and store in airtight containers in the refrigerator or freezer.  The tomatoes will keep submerged in oil for up to 3 months, or frozen for up to 6 months. 

Arugula Salad
Serves 2

One small bunch arugula, washed and spun dry
1/4 cup extra virgin olive oil
2 to 3 tablespoons vinegar (use your favorite--balsamic, red wine, white wine, champagne) remember that balsamic will sweeten this salad giving it a different flavor
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place the arugula into a salad bowl.  In a small mixing bowl, whisk together the oil, vinegar, salt and pepper.  Pour some of the dressing over the salad, using just enough to coat the leaves.  Arrange the salad over the frittata and serve. 

Try making your own version of a frittata using leftover veggies and cheese in your fridge--think zucchini with havarti cheese; broccoli with white cheddar, spinach with Parmigiano.  It's a light, simple meal, and can be kid friendly, depending on the kid! I recommend Scanpan non-stick cookware, it has heat resistant handles, is almost indestructible, and it has the capacity to brown when searing.  Have a great day, I'll post tomorrow, before going on my week long road trip with Dr. C., but more about that tomorrow.

1 comment:

  1. This sounds even better than it actually was and it was really tasty! I may have to try it myself at home.