Fresh Basil and Tomato Frittata

Sam Jones/Quinn Brein


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


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.


4 to 5 servings

Reader Comments

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Fresh Basil and Tomatoe Fritta

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!

Can shredded cheese be used

Can shredded cheese be used instead of grated?

shredded or grated cheese

The Editors's picture

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


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

Printing recipe

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

I added fried and chopped

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