By Brady Starr
Preheat your oven to 400°F (200°C) to prepare for broiling the frittata.
Slice the cherry tomatoes in half and set aside. Tear the basil leaves into smaller pieces to release their aroma.
In a bowl, crack the two eggs and add the salt and pepper. Beat the eggs until they are fully combined and slightly frothy.
Heat the olive oil in an oven-safe skillet over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they soften.
Pour the beaten eggs over the tomatoes, tilting the pan to distribute evenly. Cook for about 2-3 minutes, or until the edges start setting, but the center is still runny.
Sprinkle the torn basil leaves and grated Parmesan on top of the eggs.
Transfer the skillet to the oven and broil for 3-5 minutes, or until the top is set and golden brown. Keep a close eye to prevent burning.
Remove from the oven and let rest for a minute. Slide the frittata onto a plate, slice, and serve warm.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, cherry tomatoes, basil leaves and other delicious ingredients. Contains 210 calories total.
Preheat your oven to 400°F (200°C) to prepare for broiling the frittata.
Slice the cherry tomatoes in half and set aside. Tear the basil leaves into smaller pieces to release their aroma.
In a bowl, crack the two eggs and add the salt and pepper. Beat the eggs until they are fully combined and slightly frothy.
Heat the olive oil in an oven-safe skillet over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they soften.
Pour the beaten eggs over the tomatoes, tilting the pan to distribute evenly. Cook for about 2-3 minutes, or until the edges start setting, but the center is still runny.
Sprinkle the torn basil leaves and grated Parmesan on top of the eggs.
Transfer the skillet to the oven and broil for 3-5 minutes, or until the top is set and golden brown. Keep a close eye to prevent burning.
Remove from the oven and let rest for a minute. Slide the frittata onto a plate, slice, and serve warm.
Calories per Serving: 210
Your Rating:
