I realize that by mid-September, the feel of fall is in the air. The temperatures are dropping, the trees are just beginning to change, and we’ve had months of summer produce. And yet, here I am, sharing a tomato recipe. I actually find this time of year magical. It’s the time when summer and fall produce overlap. It’s also the time when I get to make recipes with summer produce that use a hot oven.

The Frittata

I stick fairly close to my original frittata recipe. I’ve found there are many ways and proportions to make a frittata but I love mine a bit more on the egg-heavy side (think just one big, open-faced omelette). Over the years I’ve changed my fat to use heavy cream versus whole milk. I find it really creates the perfect, smooth texture.

Also, if you have leftovers you can reheat the frittata in the oven or you can turn the frittata into a tasty grilled-cheese sandwich.

Summer or Fall Vegetables

Grains (and GF swaps)

Similar to the produce, grains are interchangable. I usually use leftover grains from dinner or quick cooking grains like bulgur or quinoa. I will also say, I like grains to be a big part of this frittata. However, you could easily back-off and use only half of a cup. This way the grains are more of a partner and less of a star.

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Bulgur Tomato Frittata with Feta

3 to 4 servings

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Egg Base

• 1 tablespoon ghee (or olive oil)
• 6 large eggs
• ¼ cup heavy cream
• ¼ cup basil (plus extra for topping)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Filling

• 1 cup cooked bulgur (see note)
• 1 1/2 cups halved tomatoes
• ⅓ cup crumbled feta (plus extra for topping)

1. Preheat oven to 425˚F. Whisk together eggs, cream, basil, salt, and pepper. Add ghee into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 3 to 4 minutes, until the bottom has started to set.
2. Sprinkle the bulgur into the egg mixture and then place the tomatoes on top (either haphazardly or neatly- it’s up to you). Finish with the feta right before you put the frittata in the oven.
3. Transfer to oven and bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra parsley before serving.

Notes

For 1 cup cooked bulgur, combine 1/2 cup uncooked bulgur with 1 cup water. Bring to a boil, cover, and cook for about 8 to 10 minutes. Turn off heat and let sit for another 10 minutes then fluff and use.

Prep Time: 15 minutes minutes

Cook Time :30 minutes minutes