A TOUCH OF TUSCANY – OVEN-BAKED FRITTATA WITH WHITE BEANS, TOMATOES AND SAGE

This is next year’s Lucullian Delights calendar, In the Kitchen With Lucullian Delights, but you can still buy last year’s one, A Year With Lucullian Delights, but now for 2011. So this year you can choose between two no actually there are two others as well , still from last year and I think I will add another one, non food, soon when I find the time. Well, you better take a look for yourself here if you are looking for a nice calendar for next year!

Ingredients

Having done my piece of promotion I better turn to the food. I have a weak spot for frittatas, they are so easy to make and you can make them ‘foodier’ as you would say in Swedish by adding vegetables or meat or fish or whatever you feel like and have in your larder. These mini frittatas are like food bombs, they are so packed with protein and nutrition that you don’t need to at more than one maybe two to feel ready for action again but there is no need to do them like did here, you can just pop it al into an oven-proof form and then into the oven. I have chosen to make a frittata with a Tuscan touch, echoing the traditional dish fagioli all’ucceletto where you find cannellini beans, tomatoes and sage, one of those dishes I can eat until I drop because it is so tasty and if you add a salsiccia or two, heaven is close.

Oven-baked Frittata With White Beans, Tomatoes and Sage

A TOUCH OF TUSCANY – OVEN-BAKED FRITTATA WITH WHITE BEANS, TOMATOES AND SAGE
2-3 servings

4 eggs
8 tblsp parmesan cheese, freshly grated
100 g/ 3,5 oz white beans, cooked
8-10 cherry tomatoes, divided in two. Or take normal tomatoes (but not that many obviously) and chop them. Drain of excess liquid if watery.
8 sage leaves, finely chopped
salt
extra-virgin olive oil

 Turn on the oven to 200°C/390°F and pop in the tomatoes that you have salted and drizzled a little oil over in an oven-proof form straight away so that they are half-baked when the oven is warm enough, in this way they get tastier.

 When the oven is warm enough, mix eggs, parmesan, sage and a pinch or two of salt, whish quickly and not too much. Add beans and tomatoes and pour into a greased oven-proof form and shove it into the oven for about 10-15 minutes but you better control it now and then so that the frittata doesn’t get too dry.

 Serve hot, tepid or cold.

Oven-baked Frittata With White Beans, Tomatoes and Sage

L