I used some of the bountiful tomatoes yesterday to make a frittata for my knitting buddies who were here for lunch. I also was able to use a good handful of fresh herbs from my garden to add that extra “oomph” to the dish. Easy, easy, easy.
I found the recipe in the August, 2008, Good Housekeeping and heartily recommend it for any meal, morning, noon, or night. I warmed up the leftovers today for lunch and it was nearly as good as it was yesterday. Give it a try for a meatless meal sometime.
CRUSTLESS TOMATO-RICOTTA PIE
Serves 6, maybe only 4 really hungry folks
1 container (15 oz.) ricotta cheese (I used part-skim)
4 large eggs
1/4 c. grated Pecorino-Romano cheese
Salt and Pepper
1/4 c. milk
1 T. cornstarch
1/2 c. loosely packed fresh basil leaves, chopped
1/2 c. loosely packed fresh mint leaves, chopped
1 lb. ripe tomatoes (3 medium), thinly sliced*
1. Preheat oven to 375. In large bowl, whisk ricotta, eggs, Romano, 1/2 t. salt and 1.8 t. pepper until blended.
2. In a measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
3. Pour into a nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35-40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.
*I used 1 large tomato and it was plenty.