Cherry Tomato, Ricotta and Avocado Frittata
It’s late and I’ve spent the last 9 hours walking around Boston; shopping and eating! What a day!! It’s my first time here and it’s been a beautiful long weekend. It’s a city deep in history with an air of peaceful romance everywhere. We walked Boston Common, watching the kids and adults alike skate on Frog Pond, walked the entirety of Newbury Street, saw Fenway Park, and Copely Square. Oh and did I mention we shopped??!?!
We had reservations at a hip pan Asian restaurant in the South End…but bailed for Thai takeout back to the room; 9:30pm seemed doable hours before but impossible once we got back to the room at 7pm. Jammies and a glass of wine were on the menu!
In my house the frittata is made up of whatever is left in the fridge at the end of the week. I’ve added so many things over the years that I think I cold create a book with just frittatas. There is almost nothing that can’t go into the basic egg mixture. Think of themes; Italian, Mexican, French, Spanish and so on. In the summer I made one with sweet potatoes and goats cheese that kinda blew my mind. I find the stronger the cheese or a mixture of a couple of types makes it taste better. You can also sprinkle the top with fresh breadcrumbs and more cheese. Be creative and fearless…you can’t go wrong!!
- 8 large eggs
- Salt and freshly ground black pepper
- ½ teaspoon nutmeg
- 2 tablespoon oil
- 1 tablespoon butter
- 2 cups cooked spaghetti
- 1/2 cup mushrooms, sliced
- 1 small onion, or more to taste, chopped
- 6 slices ham, chopped
- 2 red chili peppers, cut in rounds, seeds discarded or kept to taste
- 1 cup cherry tomatoes, cut in half
- 1/2 cup red peppers, chopped
- 3 ounces mozzarella
- ½ cup ricotta cheese
- 10 chives
- 1 avocado, sliced
- Set oven to 400 degrees.
- Whisk together eggs, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- In an oven proof large sauté pan, add 1 tablespoon and oil and butter to skillet; sauté onion and peppers over medium-high heat until pale golden, about 4 minutes, then add mushrooms and sauté until just soft.
- Gently add the spaghetti and ham, cherry tomatoes (cut side up), red peppers, hot peppers and remaining tablespoon oil into onion mixture, spreading it evenly. Sprinkle mozzarella evenly over vegetable mixture and place the ricotta in the center.
- Pour egg mixture evenly over vegetables and place in the oven for 45min.
- Once the frittata is set, finish it by broiling it for 2-3 min. Serve with sliced avocado and chives on the top.