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Tomato-Asiago Frittata Recipe

   
 

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     Tomato-Asiago Frittata

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
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)

Instructions
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.
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.


Originally Submitted
8/9/2015





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