Recipe courtesy of Blunch
Recipe courtesy of Blunch
Blunch Eggwich (Frittata Style)
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- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 676
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 16 g
- Cholesterol
- 235 mg
- Sodium
- 1332 mg
- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 676
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 16 g
- Cholesterol
- 235 mg
- Sodium
- 1332 mg
Ingredients
Balsamic Vinaigrette:
Roasted Tomatoes:
Eggs:
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Directions
- For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in the oil, whisking constantly, until combined.
- For the roasted tomatoes: Preheat the oven to 400 degrees F.
- Line a sheet pan with foil and spread the tomatoes out evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes. Roast the tomatoes for 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the tops and the bottoms will remain juicy.) Turn the oven off and let sit in the oven for 15 additional minutes.
- For the eggs: Preheat the oven to 275 degrees F.
- In a large mixing bowl, crack the eggs. Mix in the cream, salt and pepper. Whip the egg mixture gently with a whisk or hand blender until small little bubbles form on the top, about 3 minutes. Spray a 6-by-9-inch sheet pan heavily with cooking spray, including the inside edges and corners. Place the sprayed sheet on an oven rack that has been partially pulled out. Carefully pour the egg mixture into the sheet pan (do not overfill; it should come to just below the lip of the pan). Slide the rack back in the oven. Bake until the mixture looks light and fluffy and souffle-like, about 25 minutes. Remove from the oven gently and let cool for 5 minutes. Sprinkle with the tarragon.
- Slice through the center lengthwise, then make 2 slices crosswise to make 6 squares. Add your preference of toppings. Put back in the oven to melt the cheese and warm the buns. Use a large spatula to remove the eggs from the pan. Serve with the roasted tomatoes on top.
