Fig, Goat Cheese, and Prosciutto Frittata Recipe
Updated Jul 05, 2018, Published Sep 30, 2012
This post contains affiliate links. Please see our disclosure policy.
Oh, how I love fig season, however fleeting it may be. Beautiful, ripe, luscious figs call out my name, just begging to be eaten out of hand or used in recipes.
Apparently, I am not the only one who treasures figs. The ancient Greeks thought so highly of figs that they created laws forbidding the export of the best quality figs. The Romans considered the fig sacred. In the Middle East, the prophet Mohammed is purported to have said, “If I should wish a fruit brought to Paradise, it would certainly be the fig.”
This simple, gluten free recipe is one of my very favorite ways to use figs – a frittata. Frittatas are perfect for breakfast, brunch, lunch, dinner or a snack. They are simple to prepare, good served hot or at room temperature and in some cases, can be pretty darn impressive. This fig, goat cheese, and prosciutto frittata recipe is sophisticated and even elegant.
I like to use a cast iron skillet for my frittatas but any skillet will do. You can even make this in a pretty baking dish if you need to transport it to someplace else.
I prefer the darker figs such as Brown Turkey or Black Mission but you can use the variety you like best or that is easier for you to find. Of course, for the best flavor and healthiest frittatas, start with organic, pastured eggs, I use Nature’s Yoke eggs.
This is one of my favorite frittata and fig recipes! What’s yours?
Gluten Free Fig, Goat Cheese, and Prosciutto Frittata Recipe
Ingredients
- 8 large organic cage free eggs
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons fresh thyme leaves
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ pound fresh figs, quartered
- 4 ounces prosciutto, chopped
- 4 ounces soft goat cheese, crumbled
Instructions
- Preheat oven to 400 degrees.
- Whisk together the eggs, cream, salt, pepper and about half the thyme leaves. Heat a 10 – 11 inch skillet over medium heat. Add the olive oil and butter. Heat until the oil is hot and the butter melted. Pour the egg mixture into the pan. Cook for 3 - 4 minutes or until the edges of the frittata start to firm up. Place the figs, prosciutto, goat cheese and remaining thyme leaves on top of the frittata. Place in the oven and bake until the frittata is set. Check the center to make sure the frittata is cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
What a lovely recipe indeed, combining so many of my favourite ingredients! Genius!
I like the sound of that – genius :)
OMG! I want this now – its perfect!
Thanks Jeni!
Fabulous!
Thank you Donna!
What a great combination of flavors! And so simple, thanks!
You are welcome Julie!
Wow, this sounds delicious! I haven’t been able to find fresh figs here yet (and our farmers’ markets all closed by this Sunday) but should I find them…boy, I’ll have to buy a bunch. ;) Thanks for sharing!
Thank you Jen.