Babish's Randy's Fritata



  • 6 shallots

  • 3 large heirloom tomatoes

  • 2 Tbsp butter

  • 2 Tbsp olive oil

  • 6 eggs

  • 1 cup milk

  • Salt

  • Pepper

  • 4 ounces crumbled goat cheese

  • 1 clove garlic


  • Using a mandolin, shave ½ dozen shallots into ⅛ inch slices that we’re going to seperate into little rings.

  • Pour some frying oil into a pot, and heat to 250°F. Place shallots in oil and raise the temp to 350°F. Remove when blonde. Not dark brown, but blonde.

  • Chop up 3 large heirloom tomatoes, scooping out the seeds in the middle before chopping into 1 inch pieces.

  • In a 10-inch cast iron pan, combine butter and olive oil and turn on a medium high heat.

  • In a separate bowl, combine 6 eggs, 1 cup of milk, salt, pepper, and 4 ounces of crumbled goat cheese.

  • Cook one small chopped shallot and 1 clove of garlic until fragrant.

  • Add heirloom tomatoes and cook until most of the liquid has evaporated or until tomatoes are soft.

  • Add egg and cheese mixture. Constantly run your wooden spoon across the bottom of the pan. This helps create a single curd and more tender eggs.

  • Heat oven to 350°F.

  • Once eggs become thick, place in the oven for 15-20 minutes, or until eggs are completely set.

  • Slice yourself a piece and top with fried shallots, chopped chives and creme fraiche.