Ingredients
- 2 tbsp Unsalted Butter
- 12 oz alouette Garlic and Herbs Soft Spreadable Cheese
- 1 Red Onion (diced)
- 12 Large Eggs (or egg whites at a 2:1 ratio)
- 1 Bell Pepper (diced)
- 1/2 cup Whipping Cream
- 16 oz Cherry Tomatoes (halved - or sun dried tomatoes for a umami flavor)
- 2 cups Shredded Cheese (Gruyère or white cheddar)
Instructions
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Preheat oven to 425° F with rack in the center position. Butter bottom and sides of 9-inch springform pan with half the butter; set on a baking sheet.
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In a nonstick skillet over medium-high heat melt remaining butter and sauté onions and peppers until tender, about 5 minutes. Add tomatoes and chopped arugula, season with salt and pepper, stir and set aside.
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In a large bowl, whisk eggs and add alouette Garlic and Herbs Soft Spreadable Cheese (setting aside a scoop or two to add to the finished frittata). Add cream and whisk until smooth. Stir in shredded cheese.
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Pour half of the egg mixture into prepared pan and scatter half the vegetable mixture. Repeat with remaining egg and vegetable mixture.
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Transfer baking sheet and frittata to oven and bake 20 minutes, reduce heat to 350° F and continue to bake until frittata is puffed and golden and the center is set, about 60-65 minutes. Remove from oven, run a small sharp knife around sides to loosen and let rest 15 minutes. Frittata will fall slightly as it sits.
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Remove collar from pan, slice and garnish top with additional alouette Garlic and Herbs Soft Spreadable Cheese, extra tomatoes and the micro greens to serve.
Made with Garlic & Herbs Soft Spreadable Cheese
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