tomato basil frittata

I had some girlies over for brunch the other morning and Liz asked me to blog about the frittata. Today it is snowing and I’m a little frustrated about that, so this was a comforting distraction! Thanks for the motivation, Lizzo! Enjoy~



6 large eggs
½ cup cheese, grated (I used parmesan and mozzarella)
½ onion, chopped fine
2 {generous} tablespoons minced fresh basil
1 tomato, chopped
salt and pepper
1 tablespoon olive oil






if only you could smell this. mmmmmmmm


Heat the oven to 350 degrees. Whisk together the eggs, cheese, salt and pepper. Stir in basil. Heat the oil in a 10 inch ovenproof nonstick skillet, and sauté the onion until it’s translucent. Add the egg mixture and gently scramble until mostly set. Add the tomato and mix it in gently, then put the skillet in the oven until the frittata is set. (this time varies depending on how much you cooked the eggs on the stovetop—you can touch the top with your finger and tell if it is set.) Run a spatula around the edge and loosen the frittata and put it on a serving plate. Serve warm, at room temperature or chilled.



hey, I was ready for spring! {insert pouty bottom lip here}