Tomato and Basil Frittata
A golden-crusted frittata loaded with garden-fresh tomatoes and fragrant basil creates an effortless dish that's both elegant and simple.
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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.
Servings: 8 servings