When people describe things as ‘lingering,’ they are usually describing things they wish would go away. (“I can’t hang out tonight because I still have this lingering head cold, but maybe next week I can come over and watch CSI Miami.”) But the farmer’s market tomatoes seem to be lingering well into October this year and they are more than welcome to stay. The last few times I’ve been shopping, I’ve found myself with a fun mishmosh of groceries. There are new greens in season now, lots of herbs, and the beginning of the hearty squashes of fall and winter. It’s sometimes nice to have some recipes that allow you to use whatever you have around. I love soups for this but they can take a long time. I wanted a quicker meal that was inexpensive and fun to serve to a group. I also wanted another recipe that would make great use of end of the season tomatoes which could be a little softer as well as the delicious local cheeses that I’ve been seeing lately at the market.
I think of frittatas like quiches without the pain of the crust. I also don’t bother with a non stick pan as I’m not quite sure what might happen to my body if I ingest teflon regularly (although I’d like to grow a tail someday). But a well seasoned cast iron skillet is ideal for cooking egg dishes and the food lifts right off the surface. I also love the fact that the dish looks so rustic and guests seem to love almost anything served in an iron skillet. So get your cast iron pans out, see what your farmers market has to offer and let’s get cooking.
Tomato, Goat Cheese and Cast Iron Fritatta
Farmers Market Bill $12/6 servings = $2/serving
Crack 6 fresh eggs into a bowl and beat with whisk or fork
Slice 2 large tomatoes thinly
Crumble 3 oz. or so of goat cheese in a small bowl
Melt 2 tablespoons of butter in a 6-8 inch cast iron skillet over medium heat
Add eggs and a heafty pinch of salt and pepper
Cook over medium heat for 2 minutes then sprinkle half the goat cheese over the eggs
Cook for an additional minute and then layer tomato slices throughout
Cook until fritatta has set (around 3 more minutes)
Sprinkle the remaining goat cheese over the top
If frittata is too loose, finish in 400 degree oven for 5 minutes or so
Sprinkle the top with some fresh herbs if you have them. If not, it’s fine by itself. Well, better than fine. It’s really as delicious lunch. I enjoyed this one with my grandmother.