This recipe comes from Gwyneth Paltrow’s cookbook, My Father’s Daughter. I have owned this cookbook for at least a year and this is the first recipe that I have made from it. I ended up loving this recipe so I am really excited to try out some of her other recipes in the book. I already have a few picked out that I will be trying next! But, first, let’s talk about this recipe for her slow-roasted tomato, basil, spinach, & smoked mozzarella frittata. Frittatas are super easy to make and you can use any combination of ingredients or flavor that you have on hand. The combination of flavors that I used in this frittata were perfect. I absolutely loved the smokiness that the smoked mozzarella gave to the dish. When I pulled it out of the oven it almost smelled like there was bacon in the frittata and let’s be honest, who doesn’t like the smell of bacon? Okay, well I’m sure there are some people out there.
This is only the second frittata that I have ever made and I am loving them. They are a great way to spice up the regular old egg routine which can get a little redundant. You can enjoy frittatas anytime of the day. I like making them for dinner with diced potatoes and toast. If you have never experimented with making frittatas, it’s about time that you did and you don’t want to miss out on this recipe!
slow-roasted tomato, basil, spinach, & smoked mozzarella frittata
from: Gwyneth Paltrow’s My Father’s Daughter
This frittata is super easy to make, flavorful, and healthy. Frittatas are super versatile so feel free to swap ingredients. However, I loved the combination of flavors in this frittata. Gwyneth Paltrow’s recipe does not call for spinach but I added it since I love spinach with eggs and thought it went well with the other ingredients. Furthermore, it adds more nutrition to the frittata. The smokiness from the smoked mozzarella may even trick you to think that there is bacon hiding in there.
Serves: 4 Prep Time: 20 minutes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large shallots, peeled and thinly sliced
- coarse salt
- freshly ground black pepper
- 6 large eggs
- 1/2 cup milk
- 1 container of cherry/grape tomatoes, sliced in half
- smoked mozzarella cheese, torn into bite-sized pieces
- small handful of basil leaves, roughly torn
- handful of baby Spinach, chopped*
- red pepper flakes, for serving *(optional-if you like heat)
- Preheat the oven to 375 degrees.
- Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet.
- Saute the shallots until soft and just barely browned, about 6 minutes. Season with plenty of salt and ground pepper.
- Meanwhile, beat the eggs and milk in a mixing bowl.
- Pour over the shallots. Evenly distribute the tomatoes, cheese, basil, and spinach. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle).
- Stick it in the oven for 8-10 minutes; it should be just set throughout. Serve with a sprinkle of red pepper flakes for some heat.
What is your favorite way to prepare eggs?
Have you ever made a frittata? What kind?