Fig, Goat Cheese, and Prosciutto Frittata Recipe

by Carol Kicinski on September 30, 2012

Post image for Fig, Goat Cheese, and Prosciutto Frittata Recipe 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 Yolk eggs.

This is one of my favorite frittata and fig recipes! What’s yours?

Gluten Free Fig Frittata

Gluten Free Fig, Goat Cheese, and Prosciutto Frittata Recipe


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


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.


A gluten free recipe that serves 4 – 6 people.

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Categories:    Breakfast & Brunch

{ 10 comments… read them below or add one }

InTolerant Chef October 1, 2012 at 8:54 pm

What a lovely recipe indeed, combining so many of my favourite ingredients! Genius!


Carol Kicinski October 2, 2012 at 6:29 pm

I like the sound of that – genius :)


Jeni October 2, 2012 at 10:11 pm

OMG! I want this now – its perfect!


Carol Kicinski October 3, 2012 at 5:50 pm

Thanks Jeni!


Donna October 2, 2012 at 10:16 pm



Carol Kicinski October 3, 2012 at 5:49 pm

Thank you Donna!


Julie October 3, 2012 at 9:07 pm

What a great combination of flavors! And so simple, thanks!


Carol Kicinski October 3, 2012 at 9:08 pm

You are welcome Julie!


Jen October 8, 2012 at 10:33 pm

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!


Carol Kicinski October 9, 2012 at 11:59 am

Thank you Jen.


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