By Tails
Preheat your oven to 375°F (190°C).
Crack the eggs into a bowl and whisk them well until the whites and yolks are fully combined.
Add the grated Parmesan, salt, and black pepper to the eggs, and whisk until mixed.
Heat the olive oil in an oven-safe non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté them for 2-3 minutes until they start to soften.
Pour the egg mixture into the skillet, ensuring it covers the tomatoes evenly.
Tear the basil leaves and scatter them over the top of the eggs.
Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the frittata is just set and slightly golden on top.
Remove from the oven and allow to cool for a minute.
Slice the frittata into wedges, serve warm, and enjoy! Optionally, garnish with additional fresh basil leaves.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Italian Vegetarian recipe is ready in 15 minutes and features eggs, cherry tomatoes, grated Parmesan and other delicious ingredients. Contains 220 calories total.
Preheat your oven to 375°F (190°C).
Crack the eggs into a bowl and whisk them well until the whites and yolks are fully combined.
Add the grated Parmesan, salt, and black pepper to the eggs, and whisk until mixed.
Heat the olive oil in an oven-safe non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté them for 2-3 minutes until they start to soften.
Pour the egg mixture into the skillet, ensuring it covers the tomatoes evenly.
Tear the basil leaves and scatter them over the top of the eggs.
Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the frittata is just set and slightly golden on top.
Remove from the oven and allow to cool for a minute.
Slice the frittata into wedges, serve warm, and enjoy! Optionally, garnish with additional fresh basil leaves.
Calories per Serving: 220
Your Rating:
