By Sophie Conniff
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the 4 large eggs with a pinch of salt and pepper until fully combined.
Stir the chopped tomato and fresh basil into the egg mixture.
Heat 1 tablespoon of olive oil in a non-stick, oven-proof skillet over medium heat.
Pour the egg mixture into the skillet. Cook for about 5 minutes, or until the edges start to set.
Sprinkle the grated Parmesan cheese over the top of the frittata, if using.
Transfer the skillet to the preheated oven. Bake for about 10 minutes, or until the center is set and the top is lightly golden.
While the frittata is baking, rinse the mixed berries under cold water and drain them.
Carefully remove the skillet from the oven and let the frittata cool for a few minutes before slicing into wedges.
Serve each slice of frittata with a side of mixed berries.
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This Breakfast Brunch Vegetarian recipe is ready in 25 minutes and features large eggs, medium tomato, chopped, fresh basil, chopped and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the 4 large eggs with a pinch of salt and pepper until fully combined.
Stir the chopped tomato and fresh basil into the egg mixture.
Heat 1 tablespoon of olive oil in a non-stick, oven-proof skillet over medium heat.
Pour the egg mixture into the skillet. Cook for about 5 minutes, or until the edges start to set.
Sprinkle the grated Parmesan cheese over the top of the frittata, if using.
Transfer the skillet to the preheated oven. Bake for about 10 minutes, or until the center is set and the top is lightly golden.
While the frittata is baking, rinse the mixed berries under cold water and drain them.
Carefully remove the skillet from the oven and let the frittata cool for a few minutes before slicing into wedges.
Serve each slice of frittata with a side of mixed berries.
Calories per Serving: 320
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