Frittatas are the best way to transform simple ingredients into a magnificent meal. It’s the goodness of pie without the crust. With their lightly crusty edges, creamy soft centers, easy comfort, and the fact that almost every ingredient can play and sing along embedded in custardy creamy eggs, frittatas are the perfect Summer companion, and this Oaxacan Frittata is the one you want this summer by your side.
This Frittata is all about the Oaxacan Jewel tomatoes I grew in my little garden. I love how the combination of custardy eggs and “Quesillo” a.k.a Oaxaca Cheese, compliment the flavor of the tomatoes with out masking them. Even when cooked, the tomatoes hold their fresh and juicy flavor. The melted strings of Oaxacan cheese along with fresh herbs and a sprinkle of flaky sea salt make this Frittata the object of my Summer affection.
A Frittata for breakfast, brunch, lunch or dinner, under-dressed, over-dressed, with a glass of Texas Rose’ wine or a glass of milk, crusty artisanal bread or a simple green salad, warm or cold, one gorgeous ingredient or with leftovers from your vegetable basket, a Frittata is a bare necessity, a recipe you should always have under your sleeve.
Enjoy the Summer!
Oaxacan Frittata
A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.
When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.
Serves 4 hungry gardeners
1-1/2 lb Heirloom tomatoes I used a combination of Oaxacan Jewel “hint the recipe name”, Cherokee, and Cherry tomatoes
2-3 green Mexican onions, if using scallions use 4 including the white part
1 serrano, thinly sliced
2 garlic cloves, minced
2 tablespoons Sunflower oil
1 tablespoon butter
8-10 eggs
1/3 cup Mexican Crema, Oaxaca style if possible, or Crème Fraîche will do to.
2 cups shredded Oaxacan cheese, aka quesillo
1-2 fresh sprigs of Oregano remove leaves, and roughly chop.
1 fresh sprig of Epazote, or/ Mexican Marigold Mint. Remove leaves, and roughly chop.
Sea salt and Black pepper to season
Cooking Preparation:
1. Cut the tomatoes.
I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.
2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.
3. Quick sauté the tomatoes. Set them aside.
4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.
5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, the other half of the egg custard, crank some fresh black pepper, sea salt, and a drizzle of olive oil.
6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.
If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid burning, and you’ll have the so desirable crusty top.
7. Let Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!
Oaxacan Summer Frittata
Music Pairing: Jeepers Creepers 1958 Louis Armstrong and Jack Teagarden
One of the best versions out there, ever recorded!
Oaxacan Frittata
A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.
When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.
Ingredients
- 1-1/2 lbs. Heirloom tomatoes, I used: Oaxacan Jewel, Cherokee, sungold and cherry tomatoes.
- 2-3 Green Onions, finelly sliced, include the green parts
- 1 Serrano pepper, thinly sliced
- 2 Garlic cloves, minced
- 2 tablespoons Sunflower Oil
- 1 tablespoon Butter
- 8-10 large farm eggs
- 1/3 cup Mexican Crema, or Crème Fraîche will do.
- 2 cups Oaxacan cheese aka quesillo, shredded
- 1-2 sprigs fresh Oregano, remove leaves,and roughly chop.
- 1 sprig fresh Epazote, remove leaves,and roughly chop.
- Sea salt and Black Pepper, for season.
Instructions
-
1. Cut the tomatoes.I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.
2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.
3. Quick sauté the tomatoes. Set them aside.
4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.
5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, crank some fresh black pepper, sea salt, and a drizzle of olive oil.
6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.
If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid burning, and you’ll have the so desirable crusty top.
7. Let the Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!
Happy cooking!