We love hitting buzzy brunch spots, but nothing says Sunday morning like a warm, homemade frittata. Roasting cherry tomatoes and basil opens up their flavors and infuses the olive oil and the chèvre. Bûcherondin is a semi-aged chèvre that’s native to the Loire Valley, and it has a bloomy, edible rind that adds complexity and nutty undertones to the sweet tomatoes.
The chèvre on top of the frittata bubbles as it bakes (but retains a semi-firm texture), and the slices on top ensure that every piece will have an indulgent bite. It’s a simple recipe that delivers inviting French countryside flavors—and it’s perfect if you have guests.
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 large eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Fresh basil, chopped (about 1/4 cup)
- Bûcherondin cheese, sliced (enough to cover the top of the frittata)
Directions
-
- Preheat the oven to 400ºF.
- Place the tomatoes on a baking sheet, drizzle with the olive oil, season with pinches of salt and pepper, and toss to coat evenly. Roast for about 20 min until the tomatoes are softened and blistered, and some are starting to pop.
- Reduce the oven temperature to 350ºF. Grease a ceramic 8” baking dish or cast iron skillet with olive oil. Set aside.
- Break the eggs into a large bowl. Season with ¼ teaspoon salt and pepper and whisk to combine. Add the roasted tomatoes and basil, and stir to combine.
- Pour the mixture into the prepared baking dish and top with the Bucherondin slices. Cover with foil and bake for 20 minutes. Then uncover, and continue baking for about 20 more minutes until the center of the frittata is no longer giggly. Serve hot, warm, or at room temperature.
Other Recipes You May Like:
Feta, Spinach, and Tomato Frittata
Briar Rose Chèvre Gateau with Pickled Strawberries and Lemon Curd
Chilled Soup Recipe: Cucumber & Basil
