Tomato Basil Frittata

Fresh flavors of summer come together in this vibrant Tomato Basil Frittata, where tender eggs, juicy tomatoes, and fragrant basil create a deliciously satisfying breakfast or brunch dish that’s perfect for any occasion.

Ingredients

• 12 large eggs
• 2 pounds fresh tomatoes, diced
• 1/4 cup chopped fresh basil
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute, making sure not to burn it. Add the diced tomatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they release their juices and start to soften.

Season with salt and black pepper to taste.

In a large bowl, whisk together the 12 large eggs. Add the chopped fresh basil and a pinch of salt and pepper to the eggs and whisk until combined.

Pour the egg mixture over the cooked tomatoes in the skillet.

Cook the eggs for about 2-3 minutes, until the edges start to set. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the eggs.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is melted and golden brown.

Remove the skillet from the oven and let it cool for a few minutes. Slice the frittata into wedges and serve hot.

You should be able to get 10 servings out of this recipe.

Notes

Make sure to use fresh and high-quality ingredients, especially the tomatoes and basil, as they’re the stars of the show.

Don’t overcook the tomatoes, you want them to still have a bit of texture.

If using a cast-iron skillet, make sure it’s hot before adding the eggs, this will help create a nice crust on the bottom.

Don’t overfill the skillet with the egg mixture, you want to leave a little room for the cheese to melt and bubble up.

If you want a crispy top, broil the frittata for an extra minute or two after baking.

This recipe is perfect for brunch, breakfast, or even dinner, and it’s also great for meal prep – just refrigerate or freeze the leftovers for later.

You can also customize the recipe by adding other ingredients like diced bell peppers, mushrooms, or cooked meats to the skillet with the onions and garlic.

Nutrional Value

• Calories: 240
• Total Fat: 14g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 180mg
• Sodium: 350mg
• Total Carbohydrates: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 18g