Photo: Romulo Yanes; Styling: Claire Spollen
Serves 4 (serving size: 2 wedges)

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

How to Make It

Step 1

Preheat broiler to high.

Step 2

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

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Very good

December 03, 2016
Easy too.  I didn't have asiago so used gruyere instead.  I also added some sliced mushrooms to the shallot.  It probably needs another minute on the stove top (med to med-low heat) to set the egg a bit more - that may also be because of the liquid released with the mushrooms.  *shrug*  Would make again at any rate.


July 18, 2016
This is fantastic, easy to make - used 1/2 asiago; 1/2 vegan parmesan to cut down on fat - splendid!! Even tastes good cold the next day!

Made it this Morning

October 28, 2015
Yum, and I used goat cheese crumbles and my oven dried tomatoes (my own recipe) in this frittata! It was pretty amazing!