Herb & Cheese Frittata
The cooks in the Williams Sonoma Test Kitchen love serving frittatas for casual brunch parties, and this is one of their favorites. You can use any soft fresh herbs you have on hand in this versatile dish. We’re fond of chives and dill, but tarragon, basil, thyme and oregano would also be great options.
Ingredients:
- 12 eggs
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1/4 cup (1/2 oz./15 g) chopped fresh herbs of your choice, plus a few whole leaves or sprigs for garnish
- Kosher salt and freshly ground pepper
- 1 cup (4 oz./125 g) crumbled goat cheese
- 2 Tbs. unsalted butter
- 1/2 cup (3 oz./90 g) halved cherry tomatoes
- 1/4 red onion, thinly sliced
- Extra-virgin olive oil for drizzling
- Flaky sea salt for sprinkling
Directions:
Preheat an oven to 350°F (180°C).
In a bowl, whisk the eggs and cream together until combined and no streaks remain. Whisk in the herbs, salt and a few grinds of pepper. Stir in three-quarters of the cheese. Set aside.
In a 10-inch (25-cm) nonstick fry pan over medium heat, melt the butter until sizzling. Add the tomatoes, onion and a pinch of salt and sauté until the vegetables are softened, 2 to 4 minutes. Transfer half of the mixture to a bowl and set aside.
With the heat still on, pour the egg mixture into the pan. Sprinkle the reserved onions and tomatoes evenly over the top. Transfer to the oven and bake for 8 minutes. Remove from the oven and top the frittata with the remaining cheese. Return to the oven and continue cooking until the center is just barely set, 9 to 12 minutes more.
Remove the frittata from the oven and garnish with herb leaves or sprigs, a drizzle of olive oil and flaky sea salt. Let cool for 5 minutes before serving. Serves 4 to 6.
Williams Sonoma Test Kitchen
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