It sounds like a fancy dish, but there’s really nothing fancy about it at all. Much like quiche, but without the crust, this frittata is great to make ahead for breakfasts, and even for dinner!
- 3 tbsp olive oil
- ½ onion diced
- 8 large eggs
- ½ cup milk or cream
- ½ tsp salt
- 1/2 tsp pepper
- 1 medium tomato sliced
- 1 handful fresh basil sliced
- 1/2 cup fresh parmesan cheese shredded
- Crumbled or sliced mozzarella cheese
Preheat oven to 350°F
In a cast iron skillet (or any skillet), preheat olive oil over medium heat.
Add onion and cook until softened.
In a separate bowl combine eggs, milk, salt, and pepper. Whisk well.
Pour egg mixture into hot skillet. Evenly distribute tomato, basil, and mozzarella on top. Sprinkle with parmesan cheese.
Allow the mixture to cook on medium heat for about 2 to 3 minutes, or until the edges begin to crisp up, then transfer to your preheated oven and cook for 10 to 15 minutes. Don’t overcook. Remove the frittata right when it is cooked through but still a little jiggly. It will continue to cook as it rests.
Allow the frittata to rest for 5 minutes before cutting and serving warm.