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Recipe for Fresh Basil and Tomato Frittata | Almanac.com

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Fresh Basil and Tomato Frittata

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
4 to 5 servings
Category
Vegetables
Course
Breakfast & Brunches
Credit
Henry Farm Inn, Chester, VT
Sources
Yankee's B&B and Inn Directory
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This Fresh Basil and Tomato Frittata is a prime example of how tasty a simple recipe can be. Juicy tomatoes, sharp cheddar, and fresh basil are natural partners in this easy egg dish. Put it on the menu for breakfast, brunch, or lunch.

Why not grow your own tomatoes and basil for an extra tasty dish?

Ingredients
8 ounces Vermont sharp cheddar cheese, grated
1 tablespoon all-purpose flour
4 ounces Monterey Jack cheese, grated
6 eggs, beaten
1/2 cup half-and-half
1 tablespoon Worcestershire sauce
1 large tomato, diced
3 tablespoons chopped fresh basil
Instructions
  1. Preheat oven to 350 degrees. 
  2. Toss cheddar cheese with flour. Place the mixture in the bottom of an ungreased 9-inch pie plate. Sprinkle Monterey Jack cheese over the top.
  3. Combine eggs and half-and-half, add Worcestershire sauce, mix well, and pour over cheeses. 
  4. Sprinkle tomato and basil over the egg mixture. 
  5. Bake for 35 to 40 minutes.

 

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

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Comments

Sharon Lanoue (not verified)

9 months ago

We had a bumper crop of beautiful tomatoes this year. I have made pasta sauce and tomato soup so far. And all is in my freezer for safe keeping. Thank you for the new recipes which I will be making.

Monta Gardner (not verified)

4 years 1 month ago

Just as written, this dish is yummy! My store didn't have 8oz. shredded jack so I used sandwich sliced. Turned out wonderful. Served the frittata with buttered sour dough bread and green salad. Yummy! I may try onions and bacon next time. A staple recipe for sure! Thank you!

Mark (not verified)

5 years 3 months ago

Can shredded cheese be used instead of grated?

Hi, Mark. Freshly grated cheese will almost always yield better results, but you can certainly use the shredded stuff.

Karen (not verified)

5 years 3 months ago

Is there a printer friendly version for your recipes yet? If so where can I find it on the recipe page?

Susan (not verified)

5 years 3 months ago

There is a print button under the recipe heading - see if that work.

mamawulff (not verified)

12 years 9 months ago

I added fried and chopped bacon and onions. It tastes wonderful with all of the fresh garden ingredients.