Tomato-Asiago Frittata

To compliment our Egg Blog, we thought we would share a delicious recipe using those fresh eggs you bought!

Ingredients

•  2 tablespoons half-and-half
•  2 teaspoons chopped fresh thyme
•  1/2 teaspoon kosher salt
•  1/4 teaspoon freshly ground black pepper
•   6 large eggs
• 2 teaspoons olive oil
• 1/2 cup thinly sliced shallots
• 1.5 ounces Asiago cheese, grated (about 1/3 cup)
• 1 1/2 cups halved cherry or grape tomatoes
•  4 thyme sprigs (optional)

Preparation

1. Preheat broiler to high.
2. Combine first 5 ingredients in a large bowl, stirring well with a whisk.
3. Heat a medium ovenproof skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until translucent. Add egg mixture to pan; cook 5 minutes or until eggs are partially set. Sprinkle with 3 tablespoons cheese. Arrange tomatoes over egg mixture. Sprinkle remaining 2 tablespoons cheese over top. Place pan in oven; broil 2 to 3 minutes or until top is lightly browned and eggs are set. Remove pan from oven. Cut frittata into 8 wedges. Garnish with thyme sprigs, if desired.

Note: Customize the frittata–essentially a large, crispy-bottomed omelet–with any vegetables, fresh herbs, or cheeses you like.