roasted tomato and smoked mozzarella frittata

So, wondering what to do with those tomatoes we did the other day???
Here we are.


One of the best frittatas I've had in awhile.
The Sir gave it an A++.
So did the Big Boy.
He seriously ate about a quarter.
At 18 months.
And the big guy ate over half.
At 27. 
:)
So, if you have eaters like me, make a second one.
There won't be leftovers.

Roasted Tomato and Smoked Mozzarella Frittata
from My Father’s Daughter
serves four

1 tablespoon butter

1 tablespoon olive oil
2 large shallots, peeled and thinly sliced
Coarse salt
Freshly ground black pepper
6 large eggs
1/2 cup milk
6 halves (3 whole) slow roasted tomatoes, each quartered
About 6 oz lightly smoked mozzarella, cut into bite sized pieces
2 fresh large basil leaves, roughly torn

Preheat oven to 375*.

Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the shallots until soft and just barely browned, about 6 minutes. Season with plenty of salt and ground pepper.

Meanwhile, beat the eggs and milk in a mixing bowl. Pour over the shallots. Evenly distribute the tomatoes, cheese, and basil. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Stick it in the oven for exactly 8 minutes; it should be just set through. Enjoy!