After our snow a couple Fridays ago (it feels so ridiculous saying that when it’s September), I went out and surveyed my garden expecting that it would be done for. However, I was pleasantly surprised to find that nothing had froze, not even my basil which is a pretty sensitive herb. To celebrate I picked a whole bunch of it and decided to make this Tomato Basil Frittata with Herbed Goat Cheese.
Originally I had planned to use the little cherry tomatoes from my garden, but I only had a handful so I wasn’t sure that would be enough. I made a quick trip to Whole Foods because I knew I needed goat cheese for the Frittata and figured I could pick up a couple tomatoes as well. The minute I walked into the store I spotted a display of beautiful heirloom tomatoes. Heirloom tomatoes are truly a beautiful thing to look at. They vary in colors and interesting shapes and sizes, and are so sweet with flavor you’d think you were eating a piece of candy.
The only bad thing about these magnificent tomatoes is the cost. At $5.00 a pound you better really want them. After circling the store debating whether or not it was worth it to spend the money on them, I caved and bought a few. While the initial sting of the cost at the register hurt, I was rewarded when I sliced into them and ate a piece. They were perfectly sweet and juicy, some of the best tomatoes I’ve ever eaten! They were going to be perfect sliced on top of my frittata.
Frittatas are such and easy and versatile egg dish to make. They can be served for breakfast or dinner and they hold up well so you can have them as leftovers the next day, that is if there is any left. Whenever I’m not sure what to cook for dinner or if I’m not in the mood to cook, I usually throw together some kind of frittata. I love adding different vegetables, meats, cheeses, and spices to them. Usually I end up going through my refrigerator seeing what needs to be used up and that’s what ends up in the frittata. Last week I wanted to make one that was a little more special and that I could use some of my basil in. I decided that tomato basil would be the perfect combination. The frittata is very simple, but full of amazing flavor because of the fresh, quality ingredients. To the eggs I simply added salt, pepper, and the fresh basil. I whisked them all together and then poured them into a hot cast iron skillet. Once the eggs were about half way cooked on the stove, I added the sliced heirloom tomatoes on top and crumbled in some herbed goat cheese. If you’ve never had herbed goat cheese give it a try, it is absolutely delicious, and goes perfectly with tomatoes and basil. After the goat cheese went in, I put the frittata in the oven set to broil and let it finish cooking and get golden brown on top. The frittata came out of the oven puffy and golden and smelling like a delicious Italian meal. I enjoyed a large slice of it for dinner with a salad and then had another piece the next morning for breakfast. It was equally delicious both days! Take advantage of the last of the fresh summer basil in your garden and splurge and buy a couple gorgeous heirloom tomatoes, then make this simple and delicious Tomato Basil Frittata with Herbed Goat Cheese!