Recipe for Roasted Cherry Tomato Frittata
Servings: 4 -6 servings
Ingredients
- *1 1/2 pounds cherry tomatoes I used both yellow and red ones from my garden; you may want to slice them in half if they are on the larger side, but left mine whole
- *2 large cloves garlic sliced
- *2 tablespoons extra-virgin olive oil
- *fresh thyme leaves from 2-3 sprigs
- *Coarse sea salt and freshly ground black pepper
- *5 large eggs preferably pastured (I used eggs from my chickens)
- *3/4 cup milk I used raw, whole milk
- *1/4 cup grated Manchego cheese feel free to use more if you want a more decadent frittata, or use another cheese, if you like: I bet goat cheese, feta, parmesan or cheddar would all be tasty, plus more for sprinkling on top of the finished frittata
- *small handful of fresh basil leaves minced or cut "chiffonade" (or use parsley, or a combination of basil and parsley)
Instructions
- 1. Heat oven to 400 degrees F. In a medium bowl, toss tomatoes and garlic with oil and thyme. Season with salt and pepper and spread out onto a baking sheet. Roast tomatoes for about 30 minutes, then transfer them, along with their juices, to a baking dish. You may use a circular baking dish (one that is either 8 or 9-inches in diameter will work), or a square one (I used a glass dish that is 8x8 inches). Decrease oven temperature to 350 degrees F.
- 2. Whisk together eggs, milk, 1/4 cup of cheese, and a pinch of salt, then pour mixture over tomatoes.
- Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Sprinkle the top of the frittata with the basil and additional cheese, if desired. Serve warm or at room temperature...cold leftovers are delicious, as well.