Roasted Tomato, Garlic and Chevre Frittata

Roasted Tomato, Garlic and Chevre Frittatata, originally uploaded by tikolish.

This is a a stripped down version of a recipe of the Brown Rice and Tomato Tart from the Essential Rice Cookbook. I find the original recipe delicious, just time too consuming for the everyday.

6 roma/plum tomatoes
6 garlic cloves, unpeeled
1 T. olive oil
1.75 oz chevre (goat's cheese)
1/4 cup milk
6 eggs
salt, pepper to taste
dried or fresh thyme

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1. Cut tomatoes in half lengthwise.
2. Place tomatoes and whole unpeeled garlic cloves on baking sheet.
3. Cover with garlic oil, salt and pepper.
4. Roast tomatoes and garlic in oven for 30 minutes at 400º
5. Beat together eggs, milk, and salt.
6. Lightly cover 9 inch baking dish or quiche pan in olive oil, flour lightly as you would a cake.
7. Chop or divide up garlic in smaller pieces.
8. Once tomatoes and garlic have cooled slightly, add to baking dish, arrange tomatoes, garlic and chevre  in dish.
9. Add egg and milk mixture.
10. Bake in oven for 25-30 minutes or when center forks come out clean.
11. When frittata is cooling, sprinkle dried thyme over the top.

Serve warm. Serves 4-6.

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Cooks notes: I often roast the tomatoes and garlic the night before if I am serving it for brunch the next day. Also, I may add some roasted baby carrots to the dish for variety.

Image: ©M. Brugos

Comments

[alejna]

Mmmm, yummy. This combination sounds great. I love chevre. And I love it that you've simplified a more complicated recipe.

[maja]

...and it's vegetarian!

[kickpleat]

yum, the fritatta looks lovely...and i love that dish!

[maja]

thanks kickpleat! i think i'll be making it again this sunday.