Recipes Breakfast Brunch Entrees Cherry Tomato Frittata with Corn, Basil and Goat Cheese
Cherry Tomato Frittata with Corn, Basil and Goat Cheese

Cherry Tomato Frittata with Corn, Basil and Goat Cheese

Cherry Tomato Frittata with Corn, Basil and Goat Cheese is rated 5.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 8
Combining fresh cherry tomatoes, sweet corn and aromatic basil, this frittata showcases summer ingredients at their peak of flavor.

Ingredients:

  • 10 eggs
  • 1/4 cup heavy cream
  • 6 oz. goat cheese, crumbled
  • 3 Tbs. finely chopped fresh basil
  • 1/2 tsp. lemon zest
  • 1 1/4 tsp. kosher salt, plus more for sprinkling
  • 1/4 tsp. red pepper flakes
  • Freshly ground black pepper, to taste
  • 2 Tbs. unsalted butter
  • Kernels cut from 1 ear of corn (about 1 cup)
  • 1/2 pint small cherry tomatoes

Directions:

In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 1 1/4 tsp. salt, the red pepper flakes and black pepper. Set aside.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.

Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.    

Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into 8 wedges and serve. Serves 8.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Yummy!! :) This was excellent. So good, in fact, that I'm making it again 4 days later! My hubby really liked it too. We eat it during the week for a nice breakfast!
Date published: 2013-03-10
Rated 5 out of 5 by from A regular in my house - Quick and Easy This is my all time favorite frittata! For extra ease in the morning, I use a small can of corn (salt-free). Sometimes basil, but tarragon is also wonderful in this. And easy enough to add in extras that you might have left over in the fridge - I added a bit of leftover lox last weekend and it was great! BTW - I finish mine in the oven rather than flipping it, works great too (as long as your skillet is oven safe). We make this all the time, thank you Williams Sonoma!
Date published: 2012-01-11
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