Posts tagged with Frittata

Meatless Monday recipe of the week: Heirloom tomato, basil and cream cheese frittata

A Meatless Monday dinner that also doubles as breakfast the next day? Yes, please.

Moreover, this time-saving dinner can be a celebration to the summer that just officially ended. Here, the last of your tomatoes and basil star right along next to yummy cream cheese in a base of hearty eggs.

Serve with a salad and some crusty bread or maybe some quinoa or brown rice. Then pull it out and enjoy it the very next morning, hot or cold, at the breakfast table.

Heirloom Tomato, Basil and Cream Cheese Frittata

12 large eggs

Garlic salt, to taste

Pepper, to taste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 tablespoon unsalted butter

2 large heirloom tomatoes, sliced

1 cup basil, cut into ribbons

8 ounces cream cheese, cubed

In a large bowl, whisk together the first five ingredients. In a large skillet, sauté the tomatoes in the butter and season to taste.

Cook the tomatoes until they are just sweated, about 1 to 2 minutes. Add the basil and sauté until just wilted, about 1 minute.

Arrange the tomatoes in a single layer in the skillet and pour the egg mixture over the top.

Top with the cream cheese. Cover the skillet and reduce the heat to low. Cook for about 40-45 minutes or until set.

Note: If you want a more pungent flavor, substitute the cream cheese with good bleu cheese.

— Recipe from


Meatless Monday recipe of the week: Butternut Frittata with Sage and Gruyère

Happy Halloween, everyone! Tonight's a busy one, but there's still time for Meatless Monday.

You just need something easy and hearty, you know, to help soak up some of the sugar rush that is sure to come post-dinner tonight.

This one-pan dish fits the bill. It comes together quickly, uses one of the season's best vegetables — butternut squash — and works well for breakfast the next day if your little trick-or-treaters are too excited to eat much before going out to knock on doors.

Butternut Frittata with Sage and Gruyère

4 cups butternut squash cubes

1/2 red onion, cut into thick slices

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

8 large eggs

1/3 cup whole milk

2 tablespoons chopped fresh sage (or parsley)

1 cup grated Gruyère cheese

Preheat oven to 425 degrees. Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven. Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

— Recipe from