TOMATO BASIL FRITTATA

Tomato Basil Frittata image

Number Of Ingredients 17

13 Eggs (or, 6 eggs and 12 egg whites)
1 1/2 cup Milk (2% or Whole)
1 teaspoon Salt
3/4 teaspoon Pepper
1 quart Roma tomato diced 1/8", seeds removed
2 tablespoons Basil fresh minced
2 tablespoon Fresh Orange minced
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Asiago or Fontina Cheese, shredded
2 cup Watercress or Arugala
3 tablespoons Fresh Lemon Juice
3 tablespoons Olive Oil
1 1/2 teaspoons Honey
1/2 teaspoon Salt
1/2 teaspoon Pepper

Steps:

Preheat oven to 350 degrees F.
For custard: Combine eggs, milk, salt and pepper and whip to combine, reserve
For Mix-in: Place ingredients (tomato, basil, orange, olive oil, salt, pepper) in mixing bowl and mix thoroughly, reserve
Assemble: Put 2 TBS of tomato-basil mixture in the bottom of a buttered ramekin. Ladle in 1/2-3/4 cup of egg mixture. Sprinkle with 2 TBS of shredded cheese.
Cook: 25-35 minutes or until centers are set and tops golden brown. Remove from oven.
While frittatas are cooking, prepare salad: Combine lemon juice, olive oil, honey, salt and pepper and whisk to emulsify. Add watercress (or arugala) to dress.
After Frittatas have cooled slightly, top with 2-3 TBS watercress salad. Serve.