This summer I’m trying my hand at container gardening for the second time. Baby greens, a serrano chile plant, mint, chives, dill, cilantro, stevia, and three varieties of basil grace my front porch while three tomato plants bloom on the back porch. I’m coming to realize I am quite the impatient gardener. I inspect the plants everyday looking for any new growth or developments. Although all my plants have been springing up like growing children, there is still only one tiny tomato growing. I peek each day, hoping to see another, but to no avail. Tomatoes have always been one of my favorite foods so waiting for them to grow is a bit like a kid standing impatiently in the kitchen while cookies brown in the oven. I have no patience, already imagining the delicious Panzanella and Tomato Tarts I will turn out in my kitchen. Maybe I’ll even turn into my mother’s father and eat one straight from my hand with nothing more than a little salt and pepper to accentuate its flavor.
If you’re restless for summer tomatoes, green tomatoes are a great teaser. I showcased them already in my Oven Fried Green Tomatoes, but wanted to do something different with the few green tomatoes that remained. Surveying the ingredients in my refrigerator, a frittata seemed like a natural. It’s incredibly easy to make, yet amazingly satisfying. I paired the thinly sliced green tomatoes with sliced ham, green onions, and some cranberry-jalapeno cheddar cheese from Carr Valley I found in the Whole Foods cheese case. I’ve been on a bit of a flavored cheese kick ever since I tried a Monterey Jack flavored with Mushrooms and Onions at the farmers’ market. Much like that variety, this one doesn’t disappoint. Purists would definitely disagree, but I loved the subtle sweetness and tang from the cranberries and the heat from the peppers. It makes for a great everyday eating and cooking cheese and added nice flavor to this frittata. However, if you cannot find it where you live regular cheddar with an additional dash of red pepper flakes or some minced jalapenos to provide a little heat. Regardless, this dish is fantastic. Baking mellows the flavors of the green tomatoes which pair well with the ham and cheese.
-2 tablespoons half and half
-PInch each salt and pepper
-2 green onions, sliced
-2 ounces black forest ham, roughly chopped
-1/4 cup shredded cranberry-jalapeno cheddar cheese, or regular shredded cheddar with a dash of red pepper flakes for heat if desired
-1/4 cup thinly sliced green tomatoes
Preheat oven to 350 degrees F.
Beat eggs, half and half, salt and pepper together until well combined and some air has been incorporated.
Grease a 9-inch round ceramic dish or oven proof skillet with cooking spray. Pour in egg mixture and arrange remaining ingredients over the top. Bake for 25 to 30 minutes or until the center is set. Cut into 4 wedges.