Crispy omelets or frittatas are some of the easiest meals to prepare.  The key to a great frittata is an oven proof pan, preferably one that is non-stick or well protected with oil for easy serving.


This is a great recipe that was inspired by Cooking Light magazine, July 2015.  I changed up the eggs, cheese and onions, and did not happen to have any fresh thyme, but used dried thyme instead.  Here are the simple directions to make an excellent meal served with some salad greens.

Combine 2 tablespoons half and half, with 2 teaspoons dried thyme, 1/2 teaspoon kosher salt, 1/4 teaspoon ground pepper, and 3 eggs, plus the equivalent in egg beaters in a small bowl.  Whisk until well incorporated.

Preheat a 10 inch skillet over medium heat with 2 teaspoons olive oil to coat the pan.  Add egg mixture to the pan. Cook until the eggs are almost set, about 5 minutes.  Remove from the stove top, and sprinkle the top with 1/4 cup of shredded Gruyère cheese and then about 1 cup of halved cherry tomatoes.  Add another 1/4 cup of shredded cheese over the tomatoes.

Broil in the oven for approximately 4 minutes until browned and the eggs are fully cooked.  Garnish with additional thyme or parsley if desired.

This is the perfect recipe to serve on Meatless Mondays.  Any selection of herbs, cheeses, or vegetables can be substituted to your family’s taste profile.




2 responses to “Tomato Gruyere frittata”

  1. NP Avatar

    This looks amazing!


  2. Nancy Avatar

    Yum!!! Will be trying. You have a great blog.


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