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Scrambled Egg Tomato Florentine Fritters

Summer flavors are here, friends! My cherry tomato plants are going nutso, and I have loads and loads of pretty yellow, orange, and red tomatoes. My favorite tomato, the Black Cherry, is also starting to ripen, which makes me giddy. Spring spinach is still happy-happy and going strong.

In fact, the inspiration for today’s tomato florentine fritters came from my garden, which is exactly why I love home gardening so much: a few steps out the door, and you have organic, super healthy ingredients for lunch.

Scrambled Egg Tomato Florentine Fritters from SoupAddict.com

Zucchini fritters are making the rounds on the interwebs, and they’re all so beautiful and tempting and really gave me the cravings for fritters. But, since I’m not growing zucchini, I wanted to use something from my garden instead. I stood on my deck and looked around.

Hello, tomatoes, spinach, basil, green onions, and garlic!

Scrambled Egg Tomato Florentine Fritters from SoupAddict.com

As I was mixing up the florentine fritter goodness, I threw in an extra egg. No particular reason (it’d be fine without it), but at the moment I was really wanting a bit of scrambled eggs, and it just seemed like the right thing to do.

Almost like an appetizer omelet. Still fritter-y, still hand-holdable, just eggier than your typical fritter.

Oh, and I also added a good dose of protein-packed quinoa (red, for dots of color). Lemon zest and goat cheese round out the ingredients and give a nice little punch of extra flavor.

Scrambled Egg Tomato Florentine Fritters from SoupAddict.com

And wow, are they good! You could easily serve tomato florentine fritters for breakfast, brunch, or lunch, and — of course — as a healthy snack. Pack them up and take them to work. Tuck them in your handbag for a long flight.

Like most vegetable fritters, they’re even good cold from the fridge.

Serve them with a yogurty dipping sauce or dressing (pictured here is a dreamy dill buttermilk dressing that will be on the blog next week).

And sooo easy to make – one bowl, one pan, done!

Karen xo

 

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Scrambled Egg Tomato Florentine Fritters

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 10 three-inch fritters
Author: Karen Gibson

Ingredients

  • 4 eggs
  • 1/4 teaspoon baking powder
  • 3 tablespoons corn flake crumbs or bread crumbs
  • 2/3 cup cooked quinoa leftover quinoa works great
  • 2 cups chopped spinach
  • 1/4 cup chopped scallions
  • 1/3 cup chopped tomatoes about 8 to 10 cherry tomatoes
  • 2 tablespoons minced fresh basil
  • 1 teaspoon lemon zest
  • 1 clove garlic minced
  • 1/4 cup goat cheese crumbled
  • 1/2 teaspoon kosher salt

Instructions

  • Crack the eggs into a medium mixing bowl, along with the baking powder, and whisk until scrambled. Stir in the corn flake/bread crumbs and cooked quinoa and mix well. Add the remaining ingredients and fold to combine.
  • Heat a large non-stick skillet over medium heat (you can also use a well-seasoned cast iron skillet). Spray surface with an oil spray. Heat until water droplets sizzle immediately upon hitting the pan.
  • Use a 1/4 cup measuring cup to scoop out the fritter mixture. Gently pour the fritter mixture into the pan. Use a regular table spoon with your free hand to push the mixture into a mound. Don't worry about flattening it at this point. Add more to pan, but don't crowd (it's okay to work in batches). Cook the fritters for 2 minutes on this side.
  • Use a flat spatula to flip the fritters. Gently press on each fritter to flatten to your preferred thickness. Cook for 4 to 5 minutes more. Remove from heat and cool slightly before serving.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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Recipe Rating




Darlynne

Saturday 16th of August 2014

Finally, I made these tonight. The road to get to this point was overlong because I kept forgetting to make up the quinoa and didn't feel like waiting when I was hungry. One word: Fabulous. Two words: Add bacon. In fact, the riffs/possibilities with the basic recipe are endless. I had prehistoric Asiago, which worked great; sauteed mushrooms, swiss cheese avocado maybe. My mind races.

I have a recipe for a crustless quiche that is very similar to this, but I like the idea of making up individual portions. Personally, I ate three and only stopped because I felt I should. Most excellent, Karen. Thank you.

SoupAddict

Saturday 16th of August 2014

Thanks, Darlynne, I'm so glad you were able to take the recipe and make it your own tasty thing. Oh, and the bacon: best.idea.ever. :)

SoupAddict

Wednesday 16th of July 2014

That actually sounds like a great version, Randi - I do like bulgur. I had made a batch just for photographing, so I had lots of leftovers - they went down great for lunch!

Randi

Sunday 13th of July 2014

So I came here looking for soup, but then saw these and had to give them a shot instead. I attempted them tonight, but they sadly did not come out nearly as gorgeous as yours did! I couldn't get any quinoa at the store (perhaps due to its rising popularity?), so I subbed in some bulgur instead, which texture-wise seemed a fair trade though I probably sacrificed some color/nutrition. I think I probably should have more finely chopped the spinach too, but these were very filling and made plenty for some lunch leftovers tomorrow. Great photography work too, thanks for sharing!

Carol at Wild Goose Tea

Saturday 12th of July 2014

Why do I read food blogs when I am hungry. Am I crazy? Stop don't answer that. I love egg anything. You did a great job in making a nice and thick fritter. I envy you your cherry tomatoes. I didn't plant any this year. So that pretty much seals the deal that I am crazy. Oh dear. Lol

SoupAddict

Wednesday 16th of July 2014

Carol, you crack me up. :) Last year, I didn't plant enough cherry tomatoes, so I made sure I had lots this year. I just wasn't expecting them to ripen in June! (Happy!)

Nikki @ The Road to Less Cake

Saturday 12th of July 2014

These look delicious. I love the idea of adding quinoa to the eggs.

SoupAddict

Wednesday 16th of July 2014

Thanks, Nikki! Quinoa makes a great texture building ingredient, don't you think? It doesn't add overwhelming flavors but gives body and structure (and sometimes, pretty dots of color :) ).