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Like so many egg dishes, frittata is great for either a hearty breakfast or a light supper — and the non-egg ingredients are limited only by your imagination. But this recipe from Clark Point Inn in Southwest Harbor, Maine, calls for a really winning combination of flavors. Caramelizing the shallots (don’t worry, it just means cooking them till their natural sugar browns) brings out their full savor, and combined with fresh tomatoes and your favorite cheeses, even the broccoli will taste good.
Clark Point Inn offers the best of several worlds — Acadia National Park, Bar Harbor, and its own 24 hour complimentary coffee bar.
- ½ cup half & half
- 7 large eggs
- 2 splashes Worcestershire
- pinch of salt
- pinch of freshly ground black pepper
- 1 large plum tomato, chopped into small pieces (be sure to exclude the
- seeds)
- 1 shallot, finely chopped
- approximately 1/2 cup broccoli crowns, chopped small
- 3/4 cup shredded cheddar &/or mozzarella cheese
- fresh chèvre log (goat cheese)
- Preheat oven to 350 degrees F. In a small frying pan with a bit of olive oil, sauté chopped shallot until translucent; set aside.
- In a mixing bowl, combine eggs, half & half, salt, pepper and Worcestershire, mixing briskly with a a wire whisk; set aside.
- Lightly grease a glass pie plate and cover the bottom of the plate evenly with the cheese. Sprinkle the pieces of broccoli, plum tomato and shallots evenly over the top of the cheese mixture.
- Pour the egg mixture into the pie plate, pouring slowly so as not to displace cheese and vegetables, and also to prevent splashing.
- Bake frittata in a preheated, 350 degree F oven for approximately 25 minutes.
- The frittata will poof up a bit during baking, so expect this. The frittata is finished baking when a toothpick, inserted in the center, comes out clean.
- While the frittata is baking, slice off the desired amount of chèvre (goat cheese). We use about ½ cup; use more or less as you prefer, and roughly chop the goat cheese into bite-sized pieces.
- After chopping, keep chèvre in refrigerator until ready to use.
- Immediately upon removing the frittata from the oven, sprinkle the chunks of chèvre (goat cheese) evenly over the frittata. The heat from the frittata will soften the cheese and it will be nice and creamy.
- Let the frittata rest for about five minutes, then slice and serve.
- last seven ingredients listed above may be adjusted to suit your tastes and needs. Let your preferences be your guide.
