This tomato basil frittata is like a crustless quiche that is super simple to make.
Sometimes I surprise myself with just how tasty simple recipes can be, and this tomato basil frittata is a great example. Tasty does not have to equal complicated or fussy.
This would make a great breakfast or brunch recipe. Quite honestly, though, you could feed it to me any time of day, and I would be perfectly happy.
Eggs are a great source of inexpensive protein, and they are basically a blank slate. They take on the flavor of whatever you add to them.
I absolutely LOVE the combination of tomatoes and basil. Tomato and basil are basically like BFF. Not only do they taste great together, but they like to grow next to each other too. Did you know that?! It’s completely true.
I grow tomatoes ever spring and summer, and I always mingle in some basil plants. For some reason, they just both happen to grow better next to each other. I am sure there is a scientific reason for that. Somebody smarter than me could explain why.
Add some mozzarella cheese to the mix, and you have a very tasty little trio. This flavor combination is like a wink and a nod to one of my favorites: caprese salad. Just baked into eggs!
Tools You Will Need
I have a few tips about the tools you will need to make this. Number one, make sure you use a non-stick, oven-safe pan. I pulled out my ten inch enameled cast iron pan, which worked perfectly for this recipe. Mine is old, but it is very similar to this one (affiliate) on Amazon. You could use any non-stick skillet, but just make sure it is oven safe.
You will also want a silicon spatula like one of these to use to loosen the sides of the frittata.
Tomato Basil Frittata Recipe
Tomato Basil Frittata
- 1/4 cup diced onion I used sweet yellow onions
- cooking spray
- 10 eggs
- 1/2 cup milk I used 1%
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded part skim mozzarella divided
- 1 cup sliced tomatoes
- 10 leaves to 15 fresh basil
- Preheat your oven to 375.
- Add the eggs, milk, salt and pepper to a medium bowl, and beat until combined.
- Stir in half of the cheese into the egg mixture, and set aside.
- Spray a 10 inch non-stick skillet with cooking pray, and preheat over medium low heat.
- Add the diced onions, and cook until translucent, about 3 minutes.
- Place the tomato slices in the pan.
- Pour egg mixture over the tomatoes and onion.
- Cook on the stovetop on medium/ low heat until the edges start to set, about 4 minutes.
- Use the spatula to loosen and pull the edges inward, allowing more liquid eggs to move to the hot pan.
- Repeat this several times. (I went around the pan about 3 times)
- Remove the pan from the heat.
- Place the basil leaves on the top, and sprinkle with the other half of the cheese.
- Place the skillet in the oven until the center sets. Mine took 15 minutes.
- Remove the skillet from the oven, and let it sit about 5 minutes to cool slightly.
- Use the spatula to transfer to a serving dish, if desired. (This is when you will high five yourself for using non-stick!)
- Use a knife to cut the frittata into eight servings. I make a giant plus sign (cuts into fourths), and then cut each of those pieces in half.
- Serve immediately. Save leftovers in the refrigerator for up to a week.
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Ahem. I maaaay have eaten TWO servings of this when I made this.
I hope that you enjoy this recipe! I made a pin for you below for easy pinning. 🙂 Just click the image below to re-pin.
Update: I recently added a tutorial video to my YouTube channel for this recipe.