Ingredients
Tomato-Basil Concasse:
- 2 tablespoons olive oil
- 2 shallots, finely diced
- 1 clove garlic, finely chopped
- 8 plum tomatoes, seeded, peeled and coarsely chopped
- Salt and freshly ground pepper
- 4 basil leaves, cut into chiffonade
Frittata:
- 2 tablespoons olive oil
- 8 large eggs
- 2 tablespoons water
- 3 tablespoons grated Romano cheese
- 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
- 1/2 cup fresh peas, or defrosted frozen peas
- 3 tablespoons finely chopped fresh parsley
- 6 basil leaves, cut into chiffonade
- Salt and freshly ground black pepper
Directions
Mix all the tomato-basil concasse ingredients together and set aside.
Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.
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By whiskeybrisket
on December 04, 2011
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I was excited at first, but the recipe fell short of flavor or texture, and was just boring and flat. the concasse was overpowering to the bland frittata.. all we could taste was onions and the garlic. if you make this, i would suggest to sautee the concasse before tossing in the tomatoes, and also the asparagus in garlic and butter before baking it in the frittata. this could also totally use more cheese.. not just 3 tbsp. or better yet, use a different recipe. i like to follow recipes exactly at first, but i don't recommend doing that with this.. or, this in general.
By max_5935717
HACIENDA HEIGHT...
on August 18, 2006
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I did this recipe for Mother's Day and everybody it was very happy and I get a lot of compliments.
Thank you,
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