Sunday, October 16, 2011
This frittata started from the realization that I have never roasted tomatoes. I read about them all the time and they sound great. The roasting concentrates the sweetness of the tomatoes and at the same time reduces their water content without going so far as to completely dry them out. This seemed like just the ticket when making a frittata (or a quiche) because extra water in an egg dish can be a problem and by roasting the tomatoes you can have all that tomato goodness without the frittata bleeding out from extra liquid.
The tomatoes turned out perfect for this dish, and well, it also has bacon.
Pancetta, Leek and Roasted Tomato Frittata
• 10 ounces grape tomatoes
• 1 tablespoon olive oil
• 4 ounces pancetta diced
• 3 small leeks thinly sliced
• 8 ounces shredded cheddar cheese
• 6 ounces shredded Italian cheese blend
• 10 basil leaves roughly chopped
• 2/3 cups heavy cream
• 1 cup whole milk
• 6 eggs
• Salt and pepper to taste
1. Preheat oven to 350°F. Spray a 9 X 13 inch pan with cooking spray.
2. Cut grape tomatoes in half and place in a single layer on a foil wrapped rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Place baking sheet in the oven and roast tomatoes for 30 minutes, or until tomatoes are shriveled and mostly dry but not burnt. Remove from the oven and let cool to room temperature.
3. While the tomatoes roast cook the pancetta in a medium skillet over medium high heat until crisp. Remove to a paper towel lined plate.
4. Add the leeks to the skillet with the fat from the pancetta (you may need to add a little oil if the pan is dry) and sauté until leeks are tender but not brown, about 5 minutes. Remove to a bowl and let cool to room temperature.
5. In a large bowl mix together the cheeses and the basil.
6. Layer the leeks, tomatoes and pancetta in the 9 X 13 inch pan. Top with cheese mixture.
7. In a separate bowl, mix together cream, milk, eggs and salt and pepper. Pour over cheese in pan. Take a fork and run it through all the layers to the bottom of the pan to ensure that the eggs and cream are distributed evenly.
8. Bake in oven for 20 minutes. Reduce heat to 325°F and continue baking until eggs are set, about another 20 minutes. Test for doneness by using a toothpick inserted in the center. It should come out clean.