Recipes tagged with « Tomatoes »

Tomato Spinach Frittata Twist

Starts with melted olive oil heating in a skillet. Shallots soften but don’t brown—key to build flavor without bitterness. Eggs beaten with ricotta and a touch of mozzarella, for creamier lift rather than Parmesan alone. Grape tomatoes and kale replace spinach, kale holds texture better, especially when oven finish warms. Eggs cook slowly on stovetop so edges start to set, then baked until puffed, golden, and the center just firms. Broil to add a slight crust, not burned. Substitutions offered for butter, greens, and cheese to match pantry variety or dietary needs. Emphasis on sensory changes and timing over clock watching.