Bring a little ray of sunshine to a cold February morning with this cheerful frittata. Enjoy the frittata warm, at room temperature or even cold, for breakfast, for lunch or with crusty bread and a green salad for a simple dinner. We use thyme here, but tarragon or other herbs would be great too.
Cherry Tomato Frittata with Fresh Thyme
6 large eggs
1/2 tsp. kosher salt
1/2 cup (2 oz./60 g) shredded mozzarella cheese
1/2 cup (2 oz./60 g) grated Parmesan cheese
1 Tbs. extra-virgin olive oil
3/4 lb. (375 g) cherry tomatoes, stemmed
2 garlic cloves, minced
1 Tbs. chopped fresh thyme leaves, plus more leaves for garnish
Preheat the oven to 450°F (230°C). In a bowl, whisk together the eggs and salt until well blended. Stir in both cheeses.
In a heavy, 9-inch (23-cm) fry pan over medium-high heat, warm the olive oil. Add the cherry tomatoes and cook, moving the pan back and forth over the burner occasionally, until the tomatoes begin to brown in spots, about 1 minute. Add the garlic and thyme and continue cooking until the tomatoes are tender and have burst, about 3 minutes.
Reduce the heat to low and shake the pan to distribute the tomatoes evenly over the bottom. Pour the egg mixture over the tomatoes and cook until the egg mixture is set at the edges, about 3 minutes. Using a heat-resistant rubber spatula, and working around the edge of the pan, gently separate the edge of the cooked eggs from the edge of the pan, allowing the uncooked portion to flow underneath. Carefully smooth the top with the spatula. When the eggs are softly set, after about 3 minutes, transfer the pan to the oven and bake until frittata is just set in the center, about 7 minutes.
Remove from the oven and let cool slightly, then sprinkle with additional thyme. Cut into wedges and serve warm or at room temperature. Or cover and refrigerate for up to 1 day and serve cold. Serves 4.
Find more recipes inspired by fruits, vegetables or herbs grown in your
own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.