I had a hard time coming up with something insightful to say alongside this recipe. A year ago, I wrote a post on frittata. If I weren’t so honest, I could have done a quick copy-paste and gotten away with it. My feelings about frittata haven’t changed at all. Yes, it is delicious. Yes, it is versatile and seasonally friendly. And yes, if you use the right ingredients, it could make your day significantly tastier. But, is a frittata life changing? Definitely not.
As I grasped for words, trying to make this post a little more exciting and a little less Monday-y feeling, I realized something very important, something I tend to forget when I get carried away, making complicated recipes that use “strange”, healthy ingredients only available to us Brooklyn dwellers. I realized that this post should be about keeping things in perspective by offering an affordable, easy-to-make recipe that can help you become a better cook and a healthier person.
So there, here is a recipe for an ordinary, weekday dish, which is healthy, seasonal, delicious, and above all do-able. Here is a dish that probably will not change your life, but it will make it tastier and easier.
Frittata is one of those recipes that will never fail you. You can make throughout the week, on a budget, with whatever ingredients you might have at hand. It is perfect for dinner alongside a salad, great for breakfast, and a good enough even for lunch. It reheats well, and lasts for days in the fridge.
Because eggs go well with almost every single vegetable, frittata is above all a blank canvas that can adapt to the seasons flawlessly. Give it to me in winter with potatoes and onions, and I will be happy, with tomatoes and eggplant in the summer, and I will be happy then too.
This frittata is composed of sweet summer tomatoes, herbaceous tatsoi (which can be easily be substituted for spinach or bok choi), and a delicious Roasted Red Pepper Sauce. The flavors are fresh and aromatic, the colors, bright and sunny enough to uplift the spirits, even at 9 PM on a fall Tuesday night. This frittata is energetic and vibrant, satisfying and robust. A meal that delights, even the most ordinary of days.
Roasted Red Bell Pepper Sauce
Makes about a cup and half, depending on size of peppers
Cook time 45 minutes
- 2 red bell peppers
- 2 cloves garlic
- ½ tsp. sea salt
- ½ teaspoon chili powder (optional, add more or less to taste)
- 1 tbsp. olive oil
Preheat oven to 500 degrees Fahrenheit. Place peppers on a baking sheet. Roast for 30-40 minutes, turning once. Peppers are ready when skin in blistered black. Remove from oven and cover with aluminum wrap. Let cool for 15 minutes.
Once peppers have cooled, remove foil, cut stem out, then remove skin, by peeling away from flesh. Place flesh in food processor alongside garlic, sea salt, chili powder and olive oil. Pulse until smooth. Taste for seasoning, then add more salt if necessary. Transfer to a container and refrigerate until ready to use. Keeps for 4-5 days. (This is great on quinoa, pasta, or other egg dishes!)
Cook time 25-35 minutes
- 1 tsp. olive oil
- 3 cups raw tatsoi, bok choy or spinach, thinly sliced
- 1 shallot, thinly sliced
- 1 tsp. salt
- 5-6 heirloom cherry tomatoes, cut into quarters
- 3 eggs
- 1 tsp. turmeric powder
- ¼ cup Roasted Red Pepper Sauce
Preheat oven to 350 degrees Farenheit. Thinly slice shallots and tatsoi, or spinach or bok choi. Place in a 10 inch sauté pan over medium heat with 1 tablespoon of olive oil. Add a pinch of salt. Sauté for five minutes. Tatsoi should have reduced in size by three quarters and shallots should be translucent. Stir in tomatoes. Sauté for another couple of minutes.
In a large bowl whisk eggs, until whites and yolks are mixed in together, then add turmeric and a pinch of salt. Pour eggs over vegetables. Reduce heat to medium-low. Cook for five minutes. Transfer to oven and cook for another ten minutes, checking every two to three minutes for the top of the frittata to set. Remove as soon as eggs are fully set. Flip Frittata onto a serving plate and either serve immediately, at room temperature, or cold.