Tomato and Cheese Frittata

All sorts of vegetables can be used here. See the variations and the list that follows.

2 tablespoons extra virgin olive oil

1/2 onion, sliced

Salt and freshly ground black pepper

1 1/ 2 cups peeled, seeded, and diced ripe tomato, drained of excess moisture

6 to 8 eggs

1/ 2 cup freshly grated Parmesan cheese

Put a tablespoon of the olive oil in a large skillet over medium-high heat. When hot, add the onion and cook, sprinkling with salt and pepper, until soft, about 5 minutes. Add the tomato and turn the heat down to low. Cook, stirring occasionally until the pan is almost dry, another 5 minutes or so.
Meanwhile, beat the eggs with some salt and pepper. Pour the eggs over the tomato, using a spoon if necessary to evenly distribute the vegetables. Sprinkle the cheese over top and cook, undisturbed, until the eggs are barely set, 5 to 10 minutes. (You can set them further by putting the pan in a 350 F oven for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm, or at room temperature.

You can make this with or without the vegetables and just sprinkle grating or crumbling cheese on top at the end, then melt it in the oven or under the broiler if you prefer. Or, in Step 2, add to the beaten eggs 3/4cup cheese, like cottage cheese, goat cheese, ricotta, crumbled blue cheese, or grated Jack or cheddar. Proceed with the recipe.

Substitute about 6 ounces crumbled sausage for the tomato; add it with the onions. Omit the Parmesan.

Excellent for leftover pasta: Omit the tomato and increase the Parmesan to 1 cup. If you’re starting with dried pasta, bring a large pot of water to a boil and salt it. Cook 4 ounces pasta until barely tender, somewhat short of where you would normally cook it. Drain and immediately toss it with 2 tablespoons softened butter or extra virgin olive oil in a wide bowl. Cool it a bit. Otherwise, use about 8 ounces of cooked pasta. (It’s fine if it has some sauce sticking to it; if not, toss with the butter or oil.) In Step 2, beat the eggs with half the Parmesan, sprinkle with salt and pepper, and add some chopped fresh basil if you like. Stir in the pasta and pour into the pan. Sprinkle with the remaining Parmesan and proceed with the recipe.

In Step 1, substitute 3 chopped scallions and about 1 tablespoon minced jalapeno for the onion (cook for just a minute) and, if you like, about 6 ounces chorizo for the tomato. In Step 2, add 1/2cup crumbled queso fresco and 1/4 cup chopped fresh cilantro leaves to the eggs and omit the Parmesan. Proceed with the recipe. Serve with salsa and a stack of warm tortillas.

MAKES: 4 servings

TIME: 30 minutes