Cherry Tomato Frittata

From: Williams-SonomaPrint this Recipe

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  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!