Make this extremely flavourful frittata for your next special Sunday brunch. Slow roast tomatoes the day before for the best results, and don't be shy with using up your favourite cheeses. Eggs and grains make the perfect pair, and we love to fold in cooked Flourist Golden Quinoa here for added texture and protein.
The day before, quarter the tomatoes and lay on an oiled baking tray. Roast at 250-300 degrees for up to 4 hours, until the tomatoes are fragrant. When done, transfer to a container and store in the fridge overnight.
Cook quinoa according to the package directions. Set aside 1 cup cooked for this recipe and save the remainder. Cook red onion & salt in a large cast iron pan for 8-10 minutes on medium heat, until soft. Roughly chop the slow-roasted tomatoes, setting aside a handful still whole for use on the top. Combine the eggs and milk or cream in a large bowl and whisk until fluffy. Stir in grated cheddar, half of the goat cheese in crumbled bits, cooked quinoa, 1 tsp salt, and freshly ground pepper.
Stir the cooked onions and spread them evenly around the bottom of the pan. Scatter the artichokes in the pan, and add the chopped roasted tomatoes, reserving the whole ones for the top.
Pour the egg, cheese & quinoa mixture into the pan and use a large spoon to spread the mixture evenly, keeping the pan on medium heat. Garnish the top of the egg mixture with the reserved roasted tomatoes, the remaining goat cheese and freshly ground black pepper, and cook on the stove for 8-10 minutes, until the egg mixture starts to set around the edges of the pan. After 8-10 minutes on the stove, place the pan in the 375 degree oven. Cook for 30-40 minutes until browned and bubbly, and fully set.
Allow to cool for 20 minutes until it is firm and easy to slice. Serve with fresh crusty bread, this new Fennel, Walnut and Red Cabbage Salad, and our Best Ever French Lentil Salad. Dress the table with fresh butter, hot coffee, and a little bacon to take it over the top.
