Tomato-Asiago Frittata

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Tomato-Asiago FrittataRecipe

Photo: Romulo Yanes; Styling: Claire Spollen

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

Serves 4 (serving size: 2 wedges)


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


1. Preheat broiler to high.

2. Combine first 5 ingredients in a large bowl, stirring well with a whisk.

3. 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 top is lightly browned and eggs are set. Remove pan from oven. Cut frittata into 8 wedges. Garnish with thyme sprigs, if desired.

Created date

May 2015

Nutritional Information

Calories 204
Fat 13.8 g
Satfat 5.1 g
Monofat 4.4 g
Polyfat 1.7 g
Protein 13 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 291 mg
Iron 2 mg
Sodium 457 mg
Calcium 141 mg