Fresh Summer Frittata with Stuffed Baked Tomatoes

Is it true? Is summer really almost over? Well, I had such a marvelous summer, spending time in the beautiful Washington D.C. and Greenville, SC. Amidst all of my travels, I was still able to pursue my passion of baking and cooking; testing and experimenting with new recipes not only from my never-ending collection of cookbooks but from my own recipes of my own.

Makes a wonderful dish for a summer soirée or brunch 

Adapted from La Tartine Gourmande & Giada at Home. Jouis.

For the frittata:

• Bunch of fresh asparagus, roughly 10 tips, depending on size
• 1/3 c olive oil
• 1 c packed spinach leaves
• 1 onion, thinly sliced (mandoline recommended)
• 7 oz russet potatoes, or 2 medium, peeled and sliced
• 5 Jerusalem artichokes, peeled and sliced 
• 8 large eggs
• 1 tsp ground cumin
• 1/4 c goat cheese
• 1-2 tbsp freshly chopped cilantro

    In a large saucepan, blanch asparagus tips for 2 minutes in salted boiling water. Drain and rinse; set aside. In a 8-inch nonstick skillet with 1 tbsp of olive oil, saute spinach until wilted. Cool and finely chop. In the same frying pan, heat 1/4 c olive oil over medium heat, reduce to low. Without browning, add onion and cook for 5 minutes, stirring until tender; season with salt and pepper. Add sliced and peeled potatoes, artichokes, and cook for 18-20 minutes, without browning. Set aside in bowl. In a large bowl, beat eggs and cumin with a fork until combined, season with salt and pepper. Gently stir in the tender vegetables, goat cheese, and cilantro. Preheat broiler to 'high'. Add remaining tablespoon to skillet and add egg mixture. Cook for 7-9 minutes, or until middle is still runny. Transfer to broiler for approximately 4 minutes to finish. Remove from skillet and cool until room temperature.

For the tomatoes:

• 12 medium sized tomatoes, sliced lengthwise
• 2 cloves of garlic, minced
• 3/4 c breadcrumbs
• 3 oz cheese (gruyere, feta, chèvre, gargonzola)
• 2 tbsp fresh parsley, chopped

   Preheat oven to 375 F.

Remove seeds from tomato halves and rest cut side down on paper towels for 5 minutes. In large bowl, combine tomatoes, 2 tbsp olive oil, garlic, and salt and pepper; toss to coat. Sit for 10 minutes.  In small bowl, combine cheese and breadcrumbs. Place tomato halves on a greased rimmed baking sheet. Stuff each half with breadcrumb mixture, add a bit of salt and pepper and olive oil. Bake the tomatoes for 20-25 minutes, or until golden brown. Arrange on platter and sprinkle with parsley. 

How was your summer? Did you discover yourself? Alter your life (or others!) in any way? Let me  know! 

                                                               Ciao bella!