Smoked mozzarella, tomato and basil frittata


At this time of year everyone’s focus seems to shift towards slowing down and relaxing. People are lying around in parks and clinking glasses on patios. At the liquor store today the main display was a wall of rosé wines. This made me smile. The idea seemed so right and appealing I had to pick up a bottle and decided to make a frittata to go along with it.

smoked mozzarella frittata

Smoked cheeses are like bacon for vegetarians. I love the satisfying meaty taste and aroma. This frittata pairs smoked mozzarella with tomatoes and basil. The recipe is adapted from Gwyneth Paltrow’s My Father’s Daughter. It seems like everything Paltrow does draws a lot of negative criticism, people love to hate her. I don’t bother with that stuff and gladly admit I like her cookbook. The recipes are easy to follow and produce good results. Interestingly the book is filled with photos of her and her children, but none of her husband Chris Martin. In the back of the book, at the very end of the acknowledgments, are simply the initials CM in a heart. Sweet. 

Use grape tomatoes for this frittata. Cutting up regular sized tomatoes would add too much liquid/juice to the egg mixture when cooking. Some remedy this by removing the guts and seeds, but this is where most of a tomato’s flavour lies. It would be a waste. Tiny tomatoes are a neat package that keep the guts intact without adding moisture during cooking. It’s only when you bite into the frittata that they explode in your mouth – perfect.

When buying eggs I always choose free range and organic. They cost a couple of dollars more, but it’s completely worth it for so many reasons.

Tomato, basil and smoked mozzarella frittata

Adapted from My Father’s Daughter by Gwyneth Paltrow
Serves 4

1 tbsp unsalted butter
1 tbsp extra virgin olive oil
2 shallots, thinly sliced
coarse salt
freshly ground black pepper
6 large organic eggs
½ cup milk
3/4 pint of grape tomatoes (approx 20)
6 ounces smoked mozzarella, torn into bite sized pieces
handful of basil leaves, roughly torn

Preheat oven to 375°.

Beat eggs with milk and set aside.

In a 10-inch cast iron or other ovenproof skillet heat butter and olive oil over medium heat. Using a spatula smear some of the oil and melted butter up the sides of the skillet to coat. Add shallots and sauté until soft and very slightly browned, about 5 minutes. Season with salt and pepper.

Pour eggs over shallots. Evenly scatter in the tomatoes, cheese and basil. Let cook for about 5 minutes or until the edges are set. It will still be very liquid in the middle.

Put frittata in preheated oven for 8 minutes. If after 8 minutes the egg is still a bit runny on top, turn oven to broil and cook for 1 minute or till set. Carefully remove from oven, the cast iron will be wicked hot. Let rest 10 minutes then loosen edges with a spatula. Serve warm or cold. Cold leftovers the next day straight from the fridge taste even better.


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