There are times when even the most food-lovin’ girl just prefers to kick back and relax instead of spending hours in the kitchen. This frittata recipe is exactly for those moments. It’s super quick, insanely easy and surprisingly heathy! On a particularly lazy Monday, I perused my stack of Cooking Light magazines hoping to find a little inspiration. What I found was this recipe for a tomato asiago frittata served with a side of blueberry arugula salad. And there I had it, the perfect (meatless) Monday dinner. It’s so satisfying and almost like having breakfast for dinner (and that’s pretty delicious in itself).
Tomato Asiago Frittata
2 tbsp half-and-half
2 tsp fresh thyme, chopped
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
6 large eggs
2 tsp extra virgin olive oil
1/2 cup shallots, thinly sliced
1/3 cup Asiago cheese, grated
1 1/2 cup cherry tomatoes, halved
Springs of thyme, for garnish
Arugula and Blueberry Salad
1 cup fresh blueberries
2 1/2 tsp sherry vinegar
1 tbsp extra virgin olive oil
1/4 cup shelled raw and unsalted pistachios
4 cups arugula
1/4 tsp sea salt
1/4 freshly ground black pepper
1. Let’s start with the frittata, shall we? Preheat your broiler. In a large bowl, combine the first 5 ingredients stirring well with a whisk.
2. Heat a medium oven-proof skillet over medium heat. Add the olive oil and swirl to coat. Throw in the shallots and let them sauté until they are translucent, about 3 minutes.
3. Add the egg mixture and cook for about 5 minutes, allowing the eggs to set a little. Add 3 tablespoons of the cheese, arrange the tomatoes evenly, then top with the rest of the cheese. Place the pan in the oven and let that baby get all nice and brown.
4. Remove the pan from the oven and cut into 8 wedges. Place 2 wedges on a plate and garnish with a sprig of thyme.
5. Time to move on the the salad! Combine blueberries and the sherry vinegar in a bowl and set aside.
6. Set a small pan over medium heat and add the olive oil. Once heated, throw in the pistachios and swirl around to coat them evenly with the oil. Cook for about 2 minutes to get them lightly toasted. Keep an eye on them, they take a while to brown, but go from lightly toasted to burnt in a heartbeat.
7. Place arugula in a bowl, add the blueberry mixture, pistachios, salt and pepper, and toss to combine.
8. Add the colourful greens to the plate and enjoy!