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Recipe for Fresh Basil and Tomato Frittata | Almanac.com

Fresh Basil and Tomato Frittata

Photo Credit
Sam Jones/Quinn Brein
Yield
4 to 5 servings
Category
Vegetables
Course
Breakfast & Brunches
Credit
Henry Farm Inn, Chester, VT
Sources
Yankee's B&B and Inn Directory

Fresh Basil and Tomato Frittata
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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.

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

Preheat oven to 350 degrees. Toss cheddar cheese with flour. Place mixture in bottom of an ungreased 9-inch pie plate. Sprinkle Monterey Jack cheese over top.

Combine eggs and half-and-half, add Worcestershire sauce, mix well, and pour over cheeses. Sprinkle tomato and basil over egg mixture. Bake 35 to 40 minutes.

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Comments

Monta Gardner (not verified)

2 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)

3 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)

3 years 4 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)

3 years 3 months ago

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