Sun-Dried Tomato, Arugula & Goat Cheese Frittata

Breakfast for dinner is one of my go-to meals whenever the case of I need dinner on the table in 15 minutes or less. We have had eggs and rice, waffles and bacon and a bowl of cereal for dinner sometimes. Perhaps the never ending Indian summer that SoCal has prevents me from cooking hearty oven-baked dishes like enchiladas, lasagna, and roasted chicken. Or perhaps I'm stuck entertaining my daughter while she rolls around the living room floor. Elena is at this funny baby stage where she notices me, and loves the moment that I put my eyes on her. Then that one moment I leave the room, she faceplants the floor and fake cries for my return. Oh my sweet Elena, you have me wrapped around your little finger.

Enter breakfast for dinner. It's a fail proof plan where you only need a couple of minutes of prep time, and it's absolutely delicious. You can also serve it for breakfast, but I love my tasty amount of carbs in the morning of bagels. This frittata has some of my favorite components of sun-dried tomatoes, arugula and goat cheese. The tangy and sweet pairing of it all melts in your mouth and beware it will disappear fast. I ate seconds and possibly thirds without blinking.

Perfect for Meatless Mondays, too.

Sun-Dried Tomato, Arugula & Goat Cheese Frittata
Adapted from Erin's Food Files
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Tomato Tart

What a beautiful Monday it is. It’s been incredibly hot and humid these past couple days, nothing like the beach and pool-time can’t cure. I’m a couple shades tanner than normal, and loving summertime festivities. I really don’t think Fall weather will be apparent in SoCal until late October and until then I will take full advantage of all the wonderful summer-ish things.

One of my favorite summer foods that I been eating non-stop are tomatoes. My tomato garden has thrived, and has been very bountiful and sadly they are slowly withering away. It’s sad to see them not producing, but we have had our fair share of tomato-based dishes these past couple of months. I have had my eye on this dish since the beginning of summer, and I have neglected to make it earlier. Please make this if you still have tomatoes and you will be oohing in delight.

It’s a perfect Meatless Monday dinner of beautiful heirloom tomatoes on top of a tart with ricotta and mozzarella cheese.

Simple and delicious!

Fresh Tomato Tart with Basil-Garlic Crust

Adapted from Ezra Pound Cake
Printable Recipe
Ingredients:
1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced mozzarella
8 ounces ricotta cheese, drained
1 teaspoon fresh Italian Parsley
2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

Preparation:

Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.

Preheat the oven to 375 degrees. In a small bowl combine the drained ricotta cheese and chopped parsley together. Spread a layer of the mixed ricotta on the bottom of the tart shell and then layer the mozzarella.

Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.

Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)

Basil-Garlic Tart Dough

⅓ cup fresh basil leaves
2 garlic cloves
1 ¼ cups unbleached all-purpose flour
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water

Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.

Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.

Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.

Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)

Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

Review: Pure deliciousness and a perfect dinner. I paired this with a simple mixed greens salad. Easy and simple dinners are my favorite thing about summer. How will Fall dishes fare? Luckily, I still have another month or so to change it up!

Sausage & Onion Frittata

Breakfast for dinner is my quick answer for when I’m at a loss on what to prepare for dinner. Sometimes I have been diligent about preparing dinner menu’s for the week, but I’ve been a little off my cooking and blogging routine ever since I returned from my Italian vacation. Vacations do that, they throw a wrench into your daily routine. It’s probably because I’m still reminiscing about those long summer walks, and eating bowls of gelato.

This frittata was ridiculously fast and quick to prepare. They can be eaten for breakfast, lunch or  dinner. They are the perfect solution when you want to use up leftovers, or use up the vegetables that you forgot your had in the drawer. Or a reason to grate lots of cheeses and eat some while you do. Substitutions are welcome, egg whites, egg substitute, less eggs or more eggs. I love the addition of the ricotta cheese because it brings a nice rich flavor to the frittata.

Anyway you go about it, it will be an egg-cellent meal. (Oh so cheesy but I had to go there!)

Sausage & Onion Frittata
Adapted from Bon Appetit - May 2011
Printable Recipe
Ingredients:
6 ounces ground pork
7 large eggs
½ cup grated parmigiano reggiano
3 basil leaves, chiffonade
3 sage leaves, chiffonade
1 teaspoon rosemary
¼ teaspoon kosher salt
¼ fresh ground black pepper
3 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
½ cup whole-milk ricotta

Preparation:

Preheat oven to 400 degrees.

In a large bowl, whisk together the eggs, parmigiano reggiano, chopped herbs, salt and pepper together until combined.

Heat the olive oil in a large skillet (about 10 to 12 inches) over medium heat. Sauté the ground pork until cooked through and add the onions and cook until translucent and soft. Reduce the heat to a low simmer and add the egg mixture. Spoon dollops of ricotta all over the pan.

Cook on the stovetop until the frittata begins to set, about a couple minutes. Place the skillet in the oven, and bake until completely cooked, about 8 to 10 minutes. Carefully slide the frittata onto a serving platter or serve in skillet. Cut into wedges and serve immediately or at room temperature.

Garnish with additional herbs if desired.

Review: This was a wonderful simple meal to enjoy with a mixed greens salad. Add a glass of wine or juice depending on your mood, too.