Heirloom tomato, goat cheese and thyme frittata

Serves 6

4 large eggs
2 cups heavy cream
¾ cup freshly shredded asiago cheese
2 ½ ounces fresh parmesan cheese, grated
1 tablespoon chopped fresh thyme leaves, no stems
1 tablespoon kosher salt
Freshly ground black pepper
1 ½ pounds of heirloom tomatoes, sliced
1 cup goat cheese, crumbled


Preheat oven to 375 degrees. Spray a 10-inch quiche pan liberally with cooking spray.

In a large bowl, whisk together eggs and cream until smoothly combined. Whisk in grated parmesan and shredded asiago cheeses, thyme, salt and pepper. Ladle the batter into prepared pan. Lay sliced tomatoes evenly over the mixture. Sprinkle on crumbled goat cheese.

Bake about 40 minutes, until the frittata is set in the middle (it won’t jiggle when the pan is shaken) and a toothpick comes out clean.

Photo by Laura Moss.


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