By Marie Tueller
Preheat the oven to 375°F (190°C).
Chop the tomatoes into small, evenly-sized pieces.
Grate the cheese if not already grated.
In a large bowl, whisk the eggs thoroughly, then mix in salt and pepper.
Add the chopped tomatoes and half of the grated cheese to the egg mixture. Stir well to combine.
Heat olive oil in an oven-safe skillet over medium heat.
Pour the egg mixture into the skillet, spreading it evenly. Cook for about 3-4 minutes until the eggs begin to set around the edges.
Sprinkle the remaining cheese over the top.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and golden brown on top.
Remove from oven and allow to cool slightly. Garnish with fresh basil before serving.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features cheese, tomatoes, olive oil and other delicious ingredients. Contains 250 calories total.
Preheat the oven to 375°F (190°C).
Chop the tomatoes into small, evenly-sized pieces.
Grate the cheese if not already grated.
In a large bowl, whisk the eggs thoroughly, then mix in salt and pepper.
Add the chopped tomatoes and half of the grated cheese to the egg mixture. Stir well to combine.
Heat olive oil in an oven-safe skillet over medium heat.
Pour the egg mixture into the skillet, spreading it evenly. Cook for about 3-4 minutes until the eggs begin to set around the edges.
Sprinkle the remaining cheese over the top.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and golden brown on top.
Remove from oven and allow to cool slightly. Garnish with fresh basil before serving.
Calories per Serving: 250
Your Rating:
