Heirloom Tomato Fritatta

INGREDIENTS

  • 5 eggs
  • ½ cup heavy cream
  • Salt and freshly ground black pepper to taste
  • ½ cup onion, chopped
  • 1 tablespoon butter
  • 1-1/2 cup fresh broccoli florets, cut small
  • ¾ cups hard cheese like Asiago, Romano, or Gruyere, grated
  • 1-2 ripe heirloom tomatoes, sliced 1/4″ thick

DIRECTIONS

Preheat the oven to 350F. Beat the eggs and cream. Season with salt and pepper and set aside. Melt butter in a skillet over medium heat. Sauté onions, stirring occasionally, until fragrant and translucent, about 4-5 minutes. Transfer onions into an oven safe dish. Add broccoli florets, distributing them evenly over the onions. Pour the egg mix over the broccoli. Add cheese over eggs. Arrange tomato slices over the cheese in a pretty way. It will look stunning if different color tomatoes are used. Bake for 20 minutes, or until tomatoes are wilted and egg mix is set, but still somewhat soft

Heirloom Tomato Pizza

INGREDIENTS

  • 1 cup thinly sliced heirloom tomatoes
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Fine sea salt and freshly ground pepper
  • 3 to 4 ounces Pecorino cheese, thinly sliced
  • 1 round homemade or store bought Pizza Dough
  • 1/4 teaspoon dried oregano
  • 7 thin slices pancetta or prosciutto
  • 1/4 cup torn fresh basil

DIRECTIONS

 

 

Combine tomatoes and oil, and season with salt and pepper. Let stand for 1 hour. Arrange cheese evenly over dough, leaving a 1-inch border. Top with the tomatoes, oregano, and pancetta. Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.

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