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Roasted Kumato & Garlic Frittata

Roasted ruby red kumato tomatoes, sweet garlic, whole eggs whipped with tangy sour cream.

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WHAT’S GOING ON HERE:

kumato tomatoes: kumato tomatoes are similar to cherry tomatoes. they are a touch sweeter and have a deeper red color. alternatively, if you can’t find the kumato feel free to use cherry tomatoes.

roasted garlic: roasting garlic tames it a little. tossed in a little oil with a sprinkle of salt is all it needs to really shine. roasting garlic is best low and slow sometimes the garlic can burn or hollow out. make sure to use the same pan you intend to make the frittata in since it will make a garlic-infused coating on the outside of the eggs.

eggs+ sour cream: sour cream is the dairy in the eggs. it makes them creamier, lighter and a little tart. the eggs are properly whisked once the sour cream is broken down.

serrano ham + gruyere: in the photos, i added the addition of Serrano ham and gruyere both place nice with the frittata making it a fuller meal and giving a little variety.

TIPS & TRICKS FOR THE BEST ROASTED KUMATO & GARLIC FRITTATA

proper roasting: proper roasting is key to blistering the tomatoes. low and slow works best. too high and the tomatoes can pop and dry also the garlic can burn. once you can start to smell the garlic roasting is time to start keeping an eye on it so it doesn’t go south.

whisking the eggs: whisking the eggs is the key to a fluffy frittata. that and a longer cook time. whisk the eggs till the sour cream is incorporated. cook the frittata till firm a sunken frittata is generally undercooked then any movement will sink it.

temperature: low and slow for the tomatoes and garlic. don’t forget to up the heat once it’s time to add the eggs. the eggs with the heat will make them super fluffy.

removal: other than oil and butter in the pan you can always add parchment for a little extra protection. when cutting the frittata don’t try and remove the entire thing from the pan. that’s a sure-fire way to break it. instead, cut around it like dislodging a cake then making portioned squares lift up with a flat spatula.

SIMILAR INGREDIENTS TO:

  1. SAVORY SPINACH EGG WHITE CUPS
  2. EGG IN A HOLE BAGEL
  3. BARBACOA AND EGG SOPES

ENJOY THIS RECIPE WITH:

  1. TAQUERIA STYLE RED SAUCE
  2. PAN SEARED SALMON W/ CREAMY HOLLANDAISE SAUCE
  3. SPICY POTATO & CHEESE TAQUITOS + ROASTED TOMATO PINTO BEAN DIP

Roasted Kumato & Garlic Frittata

Roasted Kumato & Garlic Frittata
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INGREDIENTS

  • 8oz Kumato Tomatoes, sliced
  • 4 Garlic Cloves, sliced
  • 2 Tb Butter
  • 1Tb Safflower or any light flavor oil.
  • Salt
  • White Pepper
  • 6 Eggs, whole
  • 3Tb Sour Cream

INSTRUCTIONS

  • In you baking dish add butter and oil to the pan. Add in tomatoes and garlic then lightly sprinkle with salt and pepper. Toss around the pan.
  • Roast at 325F for 25 minutes till garlic is tender and tomatoes are softened.
  • Lightly nudge the tomatoes to loosen.
  • Whip the eggs with sour cream till fluffy, season lightly with salt and pepper then pour into the pan. Bake at 350F for 20-25 minutes till eggs have risen and are firm. The eggs should not jiggle.
  • Remove from the pan and slice.
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https://twoandaknife.com/2021/12/07/roasted-kumato-garlic-frittata/
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