Juicy grape and plum tomatoes combine with fresh basil and creamy goat cheese for a wow-worthy breakfast or brunch dish.
2 large egg whites
6 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup 1% milk
1 pint grape tomatoes
2 teaspoons chopped fresh thyme
1 1/2 teaspoons olive oil
3 plum tomatoes, seeded and thinly sliced
1/2 cup finely chopped fresh basil
2 ounces crumbled goat cheese
How to Make It
Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.
Heat a 9-inch cast-iron skillet over medium heat. Sauté grape tomatoes and thyme in olive oil until tender.
Layer in plum tomatoes and basil.
Sprinkle with crumbled goat cheese.
Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.
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Okay but a little bland for our tastes. I added red pepper flakes and extra salt to the egg mixture but still felt like it needed a little something more. The stovetop-broiler technique was perfect, though - the frittata cooked beautifully.
Delicious. I used tomatoes and herbs from the garden - heirlooms instead of roma and cherry tomatoes instead of grape tomatoes. I also just used 7 whole eggs. I only had a low quality feta to use and surmise that using a high quality goat cheese would make this a 5 star dish. I wouldn't hesitate to serve this to guests. It was easy to prepare.
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