 Update September 6th - This recipe from William-Sonoma was developed for a specific type of pan. When make I frittata's, I would cook the eggs and let them set a few minutes. Using a rubber spatula, I begin lifting the edges so as to the the raw egg mixture fills in under the cooked eggs. When I have just about all the raw egg under the setting frittata, I cover the pan to let then frittata finish cooking. I also put the frittata under the broil to ensure the eggs have cooked thoroughly. As I mentioned previously in this blog, our dog Daisy, is up before the sun is up these morning s. As much as I would like an omelette for breakfast, I need a cup of coffee to make anything more involved than oatmeal. With still more heirloom grape tomatoes left from my son, I wanted to use up the tomatoes before they spoiled. With summer winding down, I decided on another frittata using my some of my favorite ingredients would be delicious this morning. In my file of breakfast recipes, I had the perfect recipe from Williams-Sonoma, cherry tomato frittata with corn, basil and goat cheese. I know not everyone likes goat cheese, but I purchased Vermont Creamery goat cheese from Wegmans (8 oz.) for $6.99 and find it mild tasting.
To make my Labor Day breakfast more enjoyable, when I got home yesterday afternoon from work, I prepared the frittata. This morning, all I had to do was put the coffee on (an old fashioned stove-top coffee pot!) and reheat my frittata in the microwave. The New York Times, coffee and my eggs....relaxing! Enjoy this Labor Day holiday and if by chance your working, as I know some of my colleagues are, hopefully it will be a quiet, easy day for you.
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