This delicious and savory Cherry Burst Tomato & Mozzarella Frittata recipe is from our very own Chef Daniel Person at the Inn at Westwynd Farm. Enjoy a taste of Westwynd Farm in your own kitchen!
INGREDIENTS
Butter for greasing baking dish- 12 eggs
- 1 tsp. hot sauce (optional)
- Pinch of Kosher salt
- 1 lb. cherry tomatoes
- 1 tbsp. olive oil
- Pinch of Kosher salt
- 1 tsp. oregano
- 12 oz. pre-sliced Mozzarella
- Basil pesto (optional)
- Balsamic vinaigrette (optional)
Butter for greasing baking dishDIRECTIONS
- Preheat oven to 375 degrees Fahrenheit
- Next, whip eggs in a bowl with hot sauce and pinch of salt.
- In a well-buttered 1-2″ deep tart pan or quiche porcelain, add whipped egg mixture, and bake for 35-40 minutes until middle is set.
- For the sauce topping, simmer cherry tomatoes in olive oil over medium-high heat. Sprinkle salt and oregano on top, and simmer for 10 minutes over medium-high heat until tomato skins start to split. Shake the pan by the handle, rolling the tomatoes to cook on all sides, for about 10 minutes or when noticeably softened. Press down with the back of a wooden spoon, “bursting” each tomato (this makes your deliciously rich tomato sauce). Stir, cover, and reserve.
- Finally, remove frittata from the oven and add Mozzarella slices over all of the hot surface. Top with your warm cherry burst tomato sauce and serve!
Tip: for an added splash of brilliance on this Cherry Burst Tomato & Mozzarella Frittata recipe, add some basil pesto, a drizzle of Balsamic vinaigrette, or both!