Italian Breakfast Frittata with Cherry Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large eggs
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper

Method

1. Preheat oven to 375°F (190°C). In a mixing bowl, beat the eggs with a pinch of salt and pepper.
2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add cherry tomatoes and cook until they start to burst, about 3-4 minutes.
3. Add chopped basil and shredded mozzarella to the eggs, then pour the mixture into the skillet over the tomatoes.
4. Cook on the stovetop for 2-3 minutes until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
6. Remove from oven, let cool slightly, then slice and serve garnished with extra basil if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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