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 Frittata are such a fun little dish to make. You can add anything to the mix and it will turn out delicious. It’s super easy to make and doesn’t entail a lot of dish washing afterwards.  These are great for back to school lunches or leftover breakfast on the run.  I added some fresh tomatoes from our garden and parsley.  The additional flavors just came to me as I was preparing it. That’s how easy it is. 


6 large eggs

3 tablespoons whipping cream

Salt and Pepper, to taste

1 tablespoon extra virgin olive oil

1 tablespoon butter

pinch of sugar, for caramalization

1 Onion, sliced

2 Garlic cloves, minced

12 cherry tomato, sliced in half

2 cups of Asiago Cheese, sprinkle on

1/3 cups of Parsley, chopped


Preheat the broiler. Whisk the eggs, cream, parsley, salt and pepper in a medium bowl. Set aside. Heat the oil and butter in a nonstick ovenproof skillet over medium heat. Add the onions, pinch of salt and sugar saute until camailized, about 5 minutes. Raise the heat to medium-high. Add the tomatoes, a pinch of salt and saute 2 minutes longer then add garlic. Pour the egg mix over the tomatoes and onions cook for a 2-4 minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium low and cook until the frittata is almost done but the top is still runny, about 2-3 minutes. Place the skillet under the broiler. cook until golden brown on top, about 5-6 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate and Serve.

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4 Comments Add yours

  1. I love frittatas. I often make mini ones (using my small fry pan) for dinner. I love adding feta!

  2. forkandbowl says:

    Looks great! So colourful and pretty too. I love frittates – they are one of those few foods that work for breakfast, lunch and dinner!

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