easybreakfastvegetarianCC0 1.0 Universal
Fluffy Cherry Tomato and Basil Frittata
A hearty Italian baked egg dish started on the stove and finished in the oven, bursting with juicy cherry tomatoes and fragrant fresh basil.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
4servings
- Large fresh eggs6 piece
- Cherry tomatoes200 g
- Milk60 ml
- Fresh basil leaves15 g
- Olive oil15 ml
- Grated Parmesan30 g
- Salt
- Ground black pepper
Instructions
1
Preheat oven to 180°C (350°F). Crack the eggs into a large bowl, add milk, a pinch of salt and black pepper. Whisk vigorously for 1-2 minutes until smooth and lightly frothy.
2 min timer
Ensure eggs are clean and refrigerated. Wash hands thoroughly after handling raw eggshells.
2
Heat olive oil in an oven-safe skillet over medium heat. Add halved cherry tomatoes cut-side down and sauté for 2-3 minutes until they begin to soften.
3 min timer
3
Pour the egg mixture evenly over the tomatoes in the skillet. Scatter fresh basil ribbons and grated Parmesan on top.
4
Cook on the stovetop over low heat for 3-4 minutes until the edges are set and begin pulling away from the sides.
4 min timer
5
Transfer the skillet to the preheated oven at 180°C and bake for 12-14 minutes until the center is set and top is golden. Let cool 5 minutes before slicing.
13 min timer
Egg dishes should reach a safe internal temperature of at least 71°C (160°F).
Provenance & Public Domain Audit
Source: USDA Nutrition.gov - Tomato Basil Frittata Recipe (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal