Tomato and Basil Frittata
I’m head over heels for this Italian-inspired frittata that brings together juicy tomatoes and aromatic basil in a cloud-like egg base.
It’s a brilliant combination that sparkles with fresh mozzarella and creates pure joy on your plate – perfect for any meal of the day!
Variations & Substitutions
You can swap mozzarella for goat cheese or feta for a tangy twist. Not a fan of onions? Try shallots for a milder flavor. For a Mediterranean spin, I sometimes add artichoke hearts and prosciutto – it’s absolutely divine!
You can also toss in some spinach or kale for extra nutrients. The beauty of this dish is that it welcomes creativity – just keep the egg-to-dairy ratio consistent.
Tips & Tricks for Perfect Results
Always use a non-stick, oven-safe pan – trust me, it’s crucial! Keep the heat low and slow; rushing will only give you rubbery eggs.
I like to pull the edges in while it’s on the stovetop, letting liquid eggs flow to the sides. And here’s my favorite tip: let it rest for 5 minutes before cutting – it’ll continue setting and be easier to slice.
Making the Recipe Stand Out
I like to caramelize the onions first – it adds an amazing depth of flavor. Consider using multicolored cherry tomatoes for a stunning presentation.
Just before serving, I drizzle a little high-quality olive oil and sprinkle some flaky sea salt on top. Fresh basil leaves make a beautiful garnish, and sometimes I add a few edible flowers if I’m feeling fancy.
Storage & Reheating
Good news – this frittata is perfect for meal prep! I slice it into individual portions and store them in an airtight container in the fridge for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.
When reheating, I place a damp paper towel over the slice and microwave on low for 30-45 seconds. The paper towel prevents the eggs from drying out and keeps that wonderful custardy texture.
Tomato and Basil Frittata
Ingredients
- 10 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella divided
- 1/4 cup diced sweet onion
- 1 cup sliced tomatoes
- 10-15 fresh basil leaves
- Cooking spray
Instructions
- Preheat your oven to 325°F (lower temp gives a custardy texture).
- Beat eggs, cream, salt, and pepper in a bowl until combined.
- Stir in half the mozzarella and set aside.
- Spray a 10-inch oven-safe nonstick skillet with cooking spray and heat over medium-low.
- Cook diced onions until translucent (about 3 minutes).
- Arrange tomato slices in the pan.
- Pour egg mixture over tomatoes and onions.
- Cook on stovetop until edges start setting (about 4 minutes).
- Top with basil leaves and remaining cheese.
- Bake for 20-23 minutes until center is set.
