Tomato Cornbread Frittata by Barbara

Delicious Hot or Cold

Our neighbors' grandson, Owen, started selling us eggs from his family's chickens recently. Deliveries are on Thursdays.  As a result, I am now working at using up a dozen eggs a week. 

Luckily I saw Lydia Bastianch demonstrating how to make a frittata on her cooking show.  A great way to use six to eight eggs! 

An Italian frittata is a crustless egg dish, similar in texture to a quiche, or a stuffed omelette.   

Lydia uses cubes of day old bread in hers but I had cornbread, so that’s what I used instead. 

Worked very well.  I've made this frittata three times now. 

We've had it for dinner first.  Then reheat it the next day for breakfast or lunch.  

—Barbara

Tomato Cornbread Frittata

Olive oil

1 onion, chopped

salt

handful of greens -- arugula or spinach

1" cubed cornbread, about 2 cups

6 - 8 eggs, whisked well

1/3 to 1/2 cup half'n'half

1/4 to 1/2 cup Gruyere cheese, shredded

9 slices of roasted tomatoes (fresh is fine too, just pat them dry)

Parmesan cheese for sprinkling on top

Preheat the oven to 350 degrees.

Use a 10 inch non-stick skillet.

Saute onions in a little olive oil with a pinch of salt on medium high heat until translucent.

Add a layer of arugula or spinach with a pinch of salt.  Do not stir.

Add a layer of cubed cornbread.  Do not stir.

In a bowl or a large Pyrex measuring cup, whisk together the eggs.  Add a pinch of salt.  Add the half'n'half, and mix together.

Pour mixture over the top of the skillet ingredients.

Scatter the Gruyere cheese.

Place the slices of roasted tomatoes in a nice pattern on the top.

Sprinkle with Parmesan cheese.  

Place skillet in the oven and bake for 15 minutes or until just starts to set.  It might take 20 if you use eight eggs instead of six.  

Remove from oven, then loosen the edges of the fritatta by shaking it or running a nylon spatula around the edge.  

Slide on to a cutting board.

Cut into wedges and serve. 

B