Welcome to a delightful burst of summer flavors with this Tomato and Basil Frittata! This dish is a perfect blend of simplicity and taste, bringing together the freshness of tomatoes and basil with the richness of cheese for a satisfying meal any time of the day.
Eggs form the base of our frittata, providing structure and protein. They’re the canvas for our other flavors to shine. Whole milk adds a bit of creaminess, making the frittata tender and soft. Cherry tomatoes bring a burst of sweetness and acidity, balancing the richness. Fresh basil introduces an aromatic, herbal note that pairs beautifully with tomatoes. Mozzarella cheese melts into gooey deliciousness, while Parmesan cheese offers a nutty, savory kick. A bit of garlic enhances the overall flavor, and salt and pepper season the dish to perfection. Finally, olive oil helps everything cook smoothly and adds a touch of healthy fat.
This frittata pairs wonderfully with a simple side salad of arugula dressed in lemon vinaigrette, or serve it alongside some crusty sourdough bread. It's also fantastic with a side of roasted potatoes or a refreshing fruit salad for a brunch spread.
Start by preheating your oven to 350°F (175°C). This is important to ensure that your frittata cooks evenly and sets properly when you transfer it to the oven. Next, grab a large bowl and whisk together the eggs, milk, salt, and pepper. You want the mixture to be well-combined, with the yolks and whites fully incorporated.
Now, heat your olive oil in an oven-safe skillet over medium heat. Toss in the minced garlic and sauté it for about a minute. You’re looking for it to become fragrant but not browned. Add the halved cherry tomatoes and let them cook for 2-3 minutes, just until they start to soften and release their juices.
Pour the egg mixture into the skillet, giving it a gentle stir to mix with the tomatoes. Be careful not to stir too much, as you want the frittata to set. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Then, scatter the chopped basil over it all, letting it fall into the egg mixture naturally.
Let the frittata cook on the stove for about 5 minutes. You’ll notice the edges starting to set, while the center remains slightly runny. This is your cue to transfer the skillet to your preheated oven. Bake for 10-12 minutes, or until the center is set and the top is lightly golden.
Once it’s done, let the frittata cool slightly before slicing it. This resting time helps the flavors meld together and makes it easier to cut.
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