One of the things I love about frittatas is that they’re great brunch food. Pair with a side salad for an elegant but light lunch-like brunch, or with some fresh fruit and a little sausage or bacon for a more hearty breakfast-like meal. They’re also super easy to prepare – only taking 10-15 minutes of hand-on time in the kitchen, making them a great choice for entertaining.
Note: My version is just about double the original recipe, with a couple of adjustments.
Tomato Asiago Frittata
Adapted from Cooking Light, July 2015
- 4 Tbs. half-and-half
- 2 Tbs. chopped fresh thyme
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 12 large eggs
- 2 Tbs. olive oil
- 1/2 c. thinly sliced shallots
- 2-3 oz. Asiago cheese, grated (about 1/2 c. grated cheese)
- 2 c. halved cherry tomatoes
- sprigs of thyme, for garnish
Heat a 12-inch oven-safe skillet over medium heat.
Meanwhile, in a large bowl, whisk together half-and-half, thyme, salt, pepper, and eggs. When pan is hot, add oil, swirling pan to coat. Add egg mixture, cooking until eggs are partially set, about 5-8 minutes.
As eggs are cooking, preheat broiler to high.
When eggs are partially set, sprinkle frittata with half of the cheese, top with tomatoes, and sprinkle with remaining cheese. Transfer pan to the preheated oven and broil until top is lightly browned and eggs are set, about 5 minutes.
Remove pan from oven. Cut frittata into 8 wedges and garnish with thyme springs.
Want more eggtastic recipes? The Sunday Supper tastemakers have almost 4 dozen for you to choose from!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
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- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
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Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
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- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
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- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
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- Mediterranean Frittata from A Mind “Full” Mom
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- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
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- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
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- Dark Chocolate Mousse from The Chef Next Door
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- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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