Cherry Tomato Frittata

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From: Williams-Sonoma • Print this Recipe

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Ingredients:

• 10 eggs
• ¼ cup heavy cream
• 6 oz. goat cheese, crumbled
• 3 Tbs. finely chopped fresh basil
• ½ tsp. lemon zest
• 1 ¼ tsp. kosher salt, plus more for sprinkling
• ¼ tsp. red pepper flakes
• Freshly ground black pepper, to taste
• 2 Tbs. unsalted butter
• Kernels cut from 1 ear of corn (about 1 cup)
• ½ pint small cherry tomatoes, halved

Directions:

1. Preheat the oven to 350°F and grease an 8x8 (or 9x9) glass baking dish
2. In a large bowl, whisk together the: eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the salt, the red pepper flakes, black pepper. Set aside.
3. In a small saucepan, melt 1 tbsp of coconut oil. Add the corn and cook until soft, about 5 minutes
4. Add the corn to the egg mixture and pour into the greased baking dish
5. Bake at 350° for 15 minutes, until the edges are just starting to set
6. Pull out of the oven and place the halved tomatoes, 2 oz. of goat cheese, and remaining basil on top of the frittata. Return to the oven.
7. Bake at 350° for another 15-20 minutes, until the frittata is firm and cooked through.
8. Allow to cool slightly (5-10 minutes) before running a knife around the edge of the frittata and bringing out onto a plate.
9. Slice and serve!