I know, I know, I know. I’m balsamic-ing all the things.
Chickpeas? Check. Couscous? Check. Add tomatoes to the list because yum. Balsamic vinegar is where it’s at! Especially for summer. It adds this earthy depth to what you’re cooking that is somehow both savory and rich. You just have to trust me.
Today we’re popping tomatoes open and drowning them in balsamic vinegar. But first we’re going to shove a bunch of vegetables into some eggs. If you think this is starting to get violent you’re both right and wrong. Just know that despite frittatas having kind of a delicate name, you’re not going to mess this up with your big dumb hands.
This vegetable frittata is a great way to use your farmer’s market finds and add more vegetables to your diet. Serve it for brunch or alongside some baked sweet potatoes for a light supper. Using a flavorful cheese means you’ll need less of it, which saves on fat and calories, but if you don’t have any on hand a little cheddar or Monterey jack cheese will do just fine.
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8 large eggs
2 tablespoons whole milk
2 tablespoons olive oil, divided
1/2 vidalia onion, chopped
1/2 bunch asparagus, ends removed and cut into bite size pieces
2 scallions (green onions), white and light green part only, chopped
1 cup baby kale or arugula
1/2 cup shredded smoked black peppercorn gouda cheese
Coarse kosher salt and freshly ground black pepper
1 pint grape tomatoes
1 clove garlic, crushed
2 teaspoons balsamic vinegar
Dried parsley flakes, for garnish (optional)
Preheat the oven to 375ºF. In a large bowl, whisk together eggs and milk. Set aside.
In a 10 inch, non-stick, oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the vidalia onion and cook for 2 minutes, stirring frequently. Add the asparagus and continue to cook, stirring often, for another 5-6 minutes. Add the scallions and kale and cook, stirring, for 1 minute or until the kale begins to wilt. Add the egg mixture and stir quickly to incorporate. Sprinkle the cheese over the top and season with salt and pepper. Transfer the skillet to the hot oven and let cook 20-25 minutes or until set and just beginning to brown. Remove from the oven and allow to rest for a few minutes before cutting into 6-8 slices.
While the frittata is cooking, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the tomatoes and garlic and cook, shaking or stirring the pan often, until the tomatoes begin to burst, about 10 minutes. Add the balsamic vinegar and allow to cook, stirring often, until the tomatoes become coated in the syrupy juice.
Serve slices of frittata topped with burst tomatoes and sprinkled with dried parsley if desired.