baked frittata with roasted grapes and goat cheese

January 9, 2012

I have been roasting everything I can get my hands on since this summer when I roasted strawberries for the first time.

This girl is obsessed.

Most things are better roasted and grapes are no exception.

Just a hint of brown sugar, some fresh rosemary, and 40 minutes of heat. Boom. Done.

Roasting them concentrates the sweet and savory flavors and boring ol’ grapes turn great!

Pair those little guys with tangy goat cheese and a few eggs. Brunch. Add salad and wine? You have dinner.

You could also call this a crustless quiche but I am pretty sure most people eat quiche exclusively for the crust. Even I must take a break from butter every now and again…oh hey there baked frittata!

This is a excellent dish to make after you have a cocktail party and you have little bits of goat cheese and grapes left over. Also if your head hurts and all that you physically can do is scramble an egg then you will be able to make this.

Baked Frittata with Roasted Grapes and Goat Cheese
1 9-inch pie

4 eggs
1 tablespoon milk
1 cup roasted grapes
1/2 cup goat cheese, crumbled
salt and pepper

Preheat the oven to 400. Line a springform pan with parchment paper and generously butter the pan. Whisk the eggs and the milk together and season with salt and pepper to taste. Sprinkle the grapes and the goat cheese over the bottom of the pan. Pour the egg mixture evenly into the pan and bake for 15 minutes or until the center is just set. Serve warm or at room temperature.

Note: If you aren’t confident in the seal of your springform pan, fill it with water to check for leaks first. No springform pan or yours has leaks? Bake up the frittata in a buttered pie pan instead.

Roasted Grapes
Makes about 1 1/2 cups

2 cups seedless red grapes
1 sprig rosemary, finely chopped
1 tablespoon brown sugar

Preheat the oven to 400 and line a baking sheet with foil. Remove the grapes from the stems and rinse well. Mix all the ingredients in a medium bowl and spread the grapes in a single layer over the sheet. Cover the baking sheet with foil and roast the grapes for 30 minutes. Uncover and continue to cook for 5 to 10 minutes more. Remove them from the oven if the liquid starts to burn. The grapes will keep in the refrigerator for several weeks and the extras would be excellent in anything from muffins, to cocktails, or with a little snack plate of cheese and crackers.


{ 2 comments… read them below or add one }

Dana January 11, 2012 at 11:28 am

Lil –

Loving this! I roast grape tomatoes every chance I get, why not just do the grapes. They’re like fancy, Black-Tie raisins.

Can’t wait to try!



Lillie January 13, 2012 at 4:18 pm

Ha! I love black tie raisins! 🙂 This is totally eggs being fancy without trying – like the perfect black tie, right? xo


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