Italian Breakfast Frittata with 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).
2. In a bowl, whisk together eggs, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
5. Pour beaten eggs into the skillet, evenly distributing tomatoes.
6. Sprinkle shredded mozzarella and torn basil leaves on top.
7. Cook on stovetop for 2-3 minutes until edges start to set, then transfer skillet to oven.
8. Bake for 12-15 minutes until the frittata is puffed and cooked through. Slice and serve.

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

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