Frittata with Tomatoes and Basil
A fluffy Italian-style baked egg dish loaded with fresh tomatoes, basil, and Parmesan cheese. This versatile breakfast can be served hot or at room temperature.
Ingredients
- 8 large eggs, beaten
- 1/4 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Preheat the oven to 375°F (190°C).
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2
In a large bowl, whisk together 8 beaten large eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
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3
Add 3/4 of the 1/2 cup grated Parmesan cheese to the egg mixture and stir to combine. Reserve the remaining cheese for topping.
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4
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes and cook for 30 seconds until fragrant.
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5
Add 1 cup halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
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6
Pour the egg mixture into the skillet. Sprinkle half of the 1/2 cup chopped fresh basil leaves over the top. Cook without stirring for 3-4 minutes until the edges begin to set.
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7
Sprinkle the remaining Parmesan over the top and transfer the skillet to the preheated oven.
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8
Bake for 12-15 minutes, or until the frittata is set and the top is lightly golden.
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9
Let the frittata cool for 5 minutes, then sprinkle with the remaining basil.
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10
Cut into wedges and serve warm or at room temperature.