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Elegant brunch spread featuring herb-topped omelette with tomatoes on white plate, pink beverages, garlic alouette spread, fresh flowers, and table setting with blue linens.

Tomato Frittata

Print Recipe
Need a brunch or breakfast recipe? This tomato frittata recipe using alouette garlic & herbs spreadable cheese is delectable and will wow any crowd. Depending on the flavor profile you’re going for, you could even use another alouette spread flavor like caramelized onion or spinach and artichoke.
Although this baked tomato frittata recipe is simple, it can easily be elevated with add ins such as spinach, zucchini, mushrooms, asparagus or other veggies and a little extra protein like bacon, ham or sausage. Garnish can also go a long way and by using fresh basil you can add just a little extra to your dish.
If you prefer the lightness of Feta, you could even substitute alouette spreadable cheese for alouette feta cheese crumbles or alouette goat cheese crumbles.
Total Time 1 hour 35 minutes
Servings 8 Servings

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

  • 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.
  • 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.
  • 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.
  • Pour half of the egg mixture into prepared pan and scatter half the vegetable mixture. Repeat with remaining egg and vegetable mixture.
  • 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.
  • 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.