Monday, April 2, 2012

Frittata with Baby Heirloom Tomatoes in Ramekins

This is a great frittata recipe that is easy, healthy, and delicious.  Using the freshest cage free, grass fed chicken eggs you can find, start by preparing ramekins by greasing well with unsalted butter.  Next take 2-3 eggs (per ramekin) in a mixing bowl adding a dash of sea salt, fresh ground black pepper, and a tablespoon or so of fresh grated parmesan reggiano.  Combine with a fork.  Next, pour the eggs into the prepared ramekins and drop in some sauted bell peppers, yellow onions, and uncooked halved heirloom tomatoes.  Place the ramekins in a preheated oven on the top rack on broil at 425.  The eggs should cook until they rise but are still very moist in the center (about 13-15 minutes).  The eggs will continue to cook after you remove from the oven, so it is better to pull them out when they seem slightly underdone.  

I love serving eggs this way because the ramekins will keep the eggs piping hot.  But be careful or you'll burn the mess out of your tongue!  You can vary this recipe in endless ways, so enjoy and post a comment if you try it.  I'd love to hear from you.

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