I realize that by mid-September, the feel of fall is in the air. The temperatures are dropping, the trees are just beginning to change, and we’ve had months of summer produce. And yet, here I am, sharing a tomato recipe. I actually find this time of year magical. It’s the time when summer and fall produce overlap. It’s also the time when I get to make recipes with summer produce that use a hot oven.
I stick fairly close to my original frittata recipe. I’ve found there are many ways and proportions to make a frittata but I love mine a bit more on the egg-heavy side (think just one big, open-faced omelette). Over the years I’ve changed my fat to use heavy cream versus whole milk. I find it really creates the perfect, smooth texture.
Also, if you have leftovers you can reheat the frittata in the oven or you can turn the frittata into a tasty grilled-cheese sandwich.
Summer or Fall Vegetables
As mentioned, I’m living my best late-summer life right now. However, as I’ve mentioned before in other frittata recipes, it’s one of the ultimate base-recipes. Frittatas can really support most seasonal produce. Ready to jump into fall? Try adding roasted or steamed squash, sweet potatoes, or greens.
I also love to top frittatas with salads. Try a simple arugula salad dressed with a vinaigrette. The arugula will slightly wilt on-top, creating the perfect cooked/fresh combination.
Grains (and GF swaps)
Similar to the produce, grains are interchangable. I usually use leftover grains from dinner or quick cooking grains like bulgur or quinoa. I will also say, I like grains to be a big part of this frittata. However, you could easily back-off and use only half of a cup. This way the grains are more of a partner and less of a star.
Bulgur Tomato Frittata with Feta
1 tablespoon ghee (or olive oil)
6 large eggs
¼ cup heavy cream
¼ cup basil, plus extra for topping
½ teaspoon sea salt
¼ teaspoon black pepper
1 cup cooked bulgur (see note)
1 1/2 cups halved tomatoes
⅓ cup crumbled feta, plus extra for topping
Preheat oven to 425˚F. Whisk together eggs, cream, basil, salt, and pepper. Add ghee into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 3 to 4 minutes, until the bottom has started to set.
Sprinkle the bulgur into the egg mixture and then place the tomatoes on top (either haphazardly or neatly- it’s up to you). Finish with the feta right before you put the frittata in the oven.
Transfer to oven and bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra parsley before serving.
For 1 cup cooked bulgur, combine 1/2 cup uncooked bulgur with 1 cup water. Bring to a boil, cover, and cook for about 8 to 10 minutes. Turn off heat and let sit for another 10 minutes then fluff and use.
I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.
In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!
This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.
While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
⅓ cup cilantro, chopped
Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.