SMOKED TOMATO AND GOAT CHEESE FRITTATA

Recipe: SMOKED TOMATO AND GOAT CHEESE FRITTATA

FRANK & LOLA’S RESTAURANT | MARGARITAVILLE HOTEL | PENSACOLA BEACH, FL | ERIC TROUP

Ingredients

  • 6 large eggs
  • 2 oz. whole milk
  • 2 oz. Goat cheese
  • 3 Tbsp. fresh basil, chopped
  • * 6 oz. smoked Roma tomatoes, sliced
  • Salt and pepper to taste
  • 1 oz. olive oil
  • 1 oz. Hollandaise

Instructions

  1. Preheat oven to broil setting. In a blender, add eggs, milk, pepper and salt. Blend on lowest setting for 10 seconds. Add egg mixture to a nonstick oven safe 8” skillet coated with olive oil on medium heat. Stir with a rubber spatula for one minute. As the bottom starts to set, add even layers of goat cheese, sliced smoked tomatoes, and chopped basil. Cook for 4-5 minutes or until the egg mixture has set on the bottom and begins to set on the top. Place pan into oven and broil for 3-4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Garnish with fresh pesto and serve immediately.
  2. * Smoked tomatoes can be made on a stovetop with a solid pan with a perforated insert that is half as deep. Soak hickory chips in water for 10 minutes, put in bottom of pan over medium heat. Lay sliced tomatoes on perforated pan in even layer and cover with lid. Once chips start to smoke, reduce heat to low and smoke for 10-15 minutes. Make sure tomatoes are cut in thicker slices.