Steal This Recipe® | Tomato Basil Frittata

October 20, 2010

Zed451, Chicago

Stolen with permission from Patrick Quakenbush, Executive Chef at Zed451, in downtown River North, Chicago, this brunch recipe will impress your family and friends when you serve it at home.

Established in 2008, Zed451 is an unconventional steakhouse offering unlimited samplings of fire-grilled steaks, ribs, seafood, poultry and game that are served tableside by Zed451’s team of chefs, and are complemented by comfort food Market Sides, and Harvest Tables laden with house-made soups, salads, artisan cheeses, breads, and charcuterie.

The restaurant exudes a warm, contemporary environment with a stylish ambiance and features a two-story glass atrium, the Zed Lounge, a wine bar, a circular fire pit with four communal tables, an open kitchen with counter seating, and the Zed Rooftop, which features an outdoor fireplace, grassy seating area and cabanas.

If you’re in Chicago this weekend, Sunday brunch at Zed451 is where you want to be … you’ll be able to enjoy a brunch to remember with offerings like Panettone French Toast with fresh berries and vanilla whipped cream, Buffalo Fried Chicken and Waffles, Crab Cakes Benedict with Cajun Hollandaise, Poached Eggs with Corned Beef Hash, Wilted Spinach and Hollandaise, and sides like Thick Cut Santa Fe Bacon Dipped in Brown Sugar and Ancho Chili Rub; Duck Hash Browns, and of course, these delicious Tomato Basil Frittatas.

About the chef: Patrick Quakenbush’s culinary education began as a young boy having fun in his mother’s kitchen. He grew up in Germany as a member of a military family and during his youth was exposed to authentic European and Mediterranean cuisine; formative experiences which gave him his adventurous palate and instilled his love of cooking and good food. He came back to the States as a teenager and got his first kitchen job as a broiler cook for Max & Erma’s in Columbus, Ohio. From then on, he was committed to the restaurant business, working in kitchens throughout college.

After getting his degree in business management from Ohio State University, Patrick worked as a sous chef at Planet Hollywood before becoming involved in restaurant management - opening Planet Hollywoods in Toronto, Canada and Melbourne, Australia. But cooking remained his true passion and he made his way back to the kitchen in 1995 as a cook for Planet Hollywood Disney World in Florida. He quickly moved up the ranks to become Executive Sous Chef at what was then the world’s busiest restaurant; serving 6,000 meals a day in 800 seats.

Seasoned by the pressures of Planet Hollywood, Patrick moved on in 1998 to NBA City in Orlando, Florida and from 1999 to 2005, was the Executive Sous Chef at Jimmy Buffet’s Margaritaville in Orlando, and before joining Zed451 in 2009, he was Chef-Partner at Fleming’s Prime Steakhouse in Sarasota, Florida.

At Zed451 Executive Chef Quakenbush expresses his multicultural background on top of a solid foundation of American cuisine. Managing a staff of 35 and overseeing over 300 seats, he brings the full scope of his experience to the table. He lives in Westmont, Illinois, with his wife Angelyn and two children Gage and Mackenzie.

739 N. Clark St
IL, 60610
312 266 6691

Tomato Basil Frittata is part of Zed451’s Sunday Brunch - at $24 per person it includes unlimited chef’s selections and harvest tables stocked with seasonal salads, fresh fruit, house-made pastries and more.

Please note: this recipe uses a mini Staub Cocotte, but you can use any suitably sized (8oz or 0.25 quart) oven ware for each individual serving (4 in total).

As with all egg recipes, be sure the eggs are cooked thoroughly.

This recipe makes 4 restaurant servings.

Tomato Basil Frittata 
Ingredients for the *Egg Custard:

13 eggs 
1 ½ cup heavy cream 
½ tsp salt 
½ tsp ground black pepper

Ingredients for the *Tomato Mixture:
1 qt Roma tomato dice 1/8” seeds removed
2 Tbsp basil, fresh minced 
2 Tbsp orange, fresh minced
½ cup extra virgin olive oil 
½ tsp salt
½ tsp ground black pepper

Ingredients for each mini Staub Cocotte or ramekin:
6oz *Egg Custard
2 Tbsp *Tomato Mixture
1 Tbsp Parmesan cheese, shredded 
Arugula Salad Ingredients:
About 6- 10 leaves arugula 
1 tsp extra virgin olive oil 
1 tsp lemon juice, fresh
A pinch of salt and a pinch of pepper

Steal This Recipe® Step by Step Instructions for the *Egg Custard:
Combine the eggs, cream and salt and pepper in mixing bowl whisk thoroughly, reserve.

Steal This Recipe® Step by Step Instructions for the *Tomato Mixture:
Place all ingredients in a mixing bowl and mix thoroughly, reserve.

Steal This Recipe® Step by Step Instructions for the Arugula Salad:
Place all ingredients in a mixing bowl and mix thoroughly, reserve.

Steal This Recipe® Step by Step Instructions for plating:
Pre-heat the oven to 350 degrees.
Place 6oz of *Egg Custard, 2 tablespoons of *Tomato Mixture and 1 tablespoon of Parmesan in each of the 4 mini Staub Cocottes or oven safe ramekins and place in the oven for 15 minutes.
Remove from the oven, garnish with arugula salad, serve immediately.

The following nutritional analysis is for (1) 8oz. serving at home.

Nutrient NameNutrient ValueUnitDaily Value %
Calories 410       
Calories from Fat 340       
Total Fat 38    g   58% 
Saturated Fat 15    g   75% 
Trans Fat 0 *  g    
Cholesterol 405    mg   135% 
Sodium 440    mg   18% 
Carbohydrates 6    g   2% 
Dietary Fiber 1    g   4% 
Sugars 3 *  g    
Protein 12    g    
Vitamin A    IU   40% 
Vitamin C    mg   25% 
Calcium    mg   10% 
Iron    mg   10% 

Nutritional information provided by