Tomato Asiago Frittata #SundaySupper

Tomato Asiago Frittata

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

Serves 8


  • 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 shallots, sauteing until translucent. 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.

Serve hot.

Want more eggtastic recipes? The Sunday Supper tastemakers have almost 4 dozen for you to choose from!

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