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Breakfast Quiche

Tomato-Asiago Frittata

Tomato-Asiago Frittata

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Course Breakfast, Quiche
Servings 4 2 wedges each

Ingredients
  

  • 2 tbs half-and-half
  • 2 tsp thyme fresh, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 6 large eggs
  • 2 tsp olive oil
  • 1/2 cup shallots thinly sliced
  • 1.5 oz Asiago cheese, grated (about 1/3 cup)
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 4 sprigs thyme optional

Instructions
 

  • Preheat broiler to high.
  • Combine first 5 ingredients in a large bowl, stirring well with a whisk.
  • Heat a medium ovenproof skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until translucent. Add egg mixture to pan; cook 5 minutes or until eggs are partially set. Sprinkle with 3 tablespoons cheese. Arrange tomatoes over egg mixture. Sprinkle remaining 2 tablespoons cheese over top. Place pan in oven; broil 2 to 3 minutes or until the top is lightly browned and eggs are set. Remove pan from oven. Cut frittata into 8 wedges. Garnish with thyme sprigs, if desired.

Notes

Tomato-Asiago Frittata

Tomato-Asiago FrittataCustomize the frittata--essentially a large, crispy-bottomed omelet--with any vegetables, fresh herbs, or cheeses you like.

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