Tomato & Basil Frittata


Cooking brings out the flavor intensity of the tomatoes and fresh basil brightens the taste in this egg casserole that can be enjoyed for breakfast, brunch or even dinner.

  1. Pre-heat oven to 450F
  2. Whisk 12 eggs in a mixing bowl, season beaten eggs with ½ tsp coarse salt and black pepper
  3. Dice ½ an Onion finely and stir it into the eggs
  4. Slice 3 Cluster Tomatoes into thin rounds
  5. De-stem a large handful of fresh Basil leaves (I prefer living/hydroponic basil, when it is not in season locally or from my garden)
  6. Lightly coat a 13”x9” glass dish with cooking spray
  7. Layer the tomato slices evenly in 3 rows in the pan, then add the basil leaves
  8. Cover Tomatoes and Basil with 8oz of shredded Mozzarella Cheese (or use fresh Mozzarella to be fancy)
  9. Evenly drop ¼ cup Grated Parmesan Cheese
  10. Slowly pour Egg/Onion over the vegetables and cheese
  11. Bake at 450F for 20 minutes or until the Frittata sets and begins to brown slightly (it will rise ½” to 1” during cooking)
  12. Allow Frittata to cool 10 minutes before cutting it and serving