Tomato Basil Frittata

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 285 cal
• 20g protein
• 6g carbs
• 20g fat
• 2g fiber

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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
• 1/4 cup grated Parmesan
• 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 juice does not water down the eggs.
2. 2Thinly slice the garlic and roughly tear the basil leaves, setting a few pretty leaves aside for garnish at the end.
3. 3In a large bowl, crack the eggs and whisk vigorously with the milk, salt, black pepper, and red pepper flakes until the mixture is frothy and evenly colored.
4. 4Stir the mozzarella and Parmesan into the egg mixture so the cheeses are well distributed.
5. 5Heat the olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers. Add the sliced garlic and cook about 30 seconds until fragrant but not browned.
6. 6Add the diced tomatoes and cook 2 to 3 minutes, stirring once or twice, until they soften slightly and release a little juice.
7. 7Pour the egg mixture evenly over the tomatoes. Scatter most of the torn basil across the surface, reserving the garnish leaves.
8. 8Cook undisturbed on the stovetop for 3 to 4 minutes until the edges just begin to set and look pale gold.
9. 9Transfer the skillet to the oven and bake 12 to 15 minutes until the center is puffed, just set, and no longer jiggly when you gently shake the pan.
10. 10Remove from the oven (handle will be hot) and rest 3 minutes. Scatter the reserved basil on top, slice into wedges, and serve warm straight from the skillet.