Tomato and Basil Frittata
Brighten up your breakfast table with this Tomato and Basil Frittata—a simple yet elegant dish bursting with fresh flavors and vibrant colors. Made with fluffy eggs, sweet cherry tomatoes, aromatic garlic, and fragrant basil, this oven-baked frittata is elevated with a touch of creamy parmesan and just the right amount of seasoning. Perfectly cooked in an oven-safe skillet, it’s a breeze to prepare, taking just 30 minutes from start to finish. Whether you're hosting a weekend brunch or looking for a quick and flavorful dinner option, this comforting, low-carb recipe guarantees to impress. Serve it warm and garnish with extra basil leaves for a fresh, herbaceous finish!
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Recipe Information
Ingredients
- 6 eggs
- 2 tablespoons heavy cream
- 1 cup cherry tomatoes
- 0.5 cup fresh basil leaves
- 1 clove garlic
- 0.25 cup parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a medium-sized bowl and whisk them together with the heavy cream. Add the salt, black pepper, and grated parmesan cheese, stirring until combined. Set aside.
Rinse the cherry tomatoes and slice them in half. Mince the garlic clove and roughly chop the fresh basil leaves.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.
Pour the egg mixture over the tomatoes in the skillet, tilting the pan gently to ensure the eggs spread evenly. Sprinkle the chopped basil leaves over the top.
Allow the frittata to cook undisturbed on the stovetop for 5-7 minutes, or until the edges are set but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is puffed up and the center is fully set.
Once cooked, remove the skillet from the oven and let the frittata cool for a minute or two. Carefully slide it out of the pan onto a cutting board or serving plate.
Slice the frittata into wedges and serve warm. Garnish with additional fresh basil or parmesan cheese, if desired.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
