Tomato Basil Frittata

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 2 medium ripe Roma tomatoes
• 1/2 cup packed fresh basil leaves
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Dice the tomatoes into small bite-size pieces and pat them dry with a paper towel so excess moisture does not water down the eggs. Thinly slice the garlic and roughly tear the basil leaves, setting a few pretty leaves aside for garnish.
2. 2In a large mixing bowl, crack the eggs and add the milk, kosher salt, black pepper, and red pepper flakes. Whisk vigorously until the mixture is fully blended, slightly frothy, and uniform in color with no streaks of white.
3. 3Stir the shredded mozzarella and grated Parmesan into the egg mixture so the cheeses are evenly distributed. Fold in most of the torn basil, reserving the garnish portion.
4. 4Heat the olive oil in a 10-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat until it shimmers. Add the sliced garlic and cook, stirring, about 30 to 45 seconds until fragrant but not browned.
5. 5Add the diced tomatoes to the skillet and cook 2 to 3 minutes, stirring occasionally, until they soften slightly and release a little juice. Spread the tomatoes into an even layer across the pan.
6. 6Pour the egg and cheese mixture evenly over the tomatoes. Gently shake the pan so the eggs settle into all the gaps. Cook undisturbed on the stovetop for 3 to 4 minutes until the edges just begin to set and look matte.
7. 7Transfer the skillet to the preheated oven. Bake 12 to 15 minutes until the center is just set, puffed, and no longer jiggly when you give the pan a gentle shake; the top should be lightly golden in spots.
8. 8Remove the skillet carefully with an oven mitt. Let the frittata rest in the pan 5 minutes so it firms up for cleaner slices. Scatter the reserved basil over the top.
9. 9Run a flexible spatula the edge, slice into four wedges, and serve warm. A drizzle of olive oil or extra cracked pepper on the plate finishes it nicely for a weekend brunch plate.