Tomato Basil Frittata & Mimosas - Silver Lake, CA


2 tablespoons olive oil

2 tablespoons butter, cubed

6 large eggs

6-8 slices of red onion, very thinly sliced

3 tablespoons finely grated Parmesan cheese

3 tablespoons grated gruyere cheese

1 garlic clove, minced

1 tablespoon chopped pistou basil

Handful of green and purple basil, mixed

Sea salt and freshly ground black pepper

1 1/2 pounds ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4" slices


Preheat oven to 350°.

Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in cheese, pistou basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, red onion cirlces and basil leaves on top of egg mixture. (Some tomato slices may sink.)

Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.

**In this version, Wandie uses a grill pan for her frittata and washes her cheese, neither of which are required for this recipe, but we think that her unique approach still leads to totally delicious results! 

(recipe from: http://fforfood.blogspot.com/2012/07/i-am-ostrich-coo-coo-ca-choo.html)


1 Glass

Chilled sparkling wine (we think La Marca Prosecco is perfect for the job)

Freshly squeezed orange juice

Fill half the glass with sparkling wine & half with the orange juice or adjust the ratio to taste.  And, enjoy!  (and enjoy again!)