Tomato and Mozzarella Frittata
Italian · 20 min · vegetarian, gluten-free, keto, low-carb
297 cal
22g protein
5g carbs
21g fat
per serving · estimated
Ingredients
- 8 eggs
- 1 cup cherry tomatoes
- 4 oz fresh mozzarella
- 1/4 cup fresh basil
- 1/4 cup parmesan
- 2 tbsp olive oil
Method
- Heat oven to 375F and whisk eggs with parmesan, salt, and pepper.
- Warm olive oil in an ovenproof skillet and blister the halved cherry tomatoes for 3 minutes.
- Pour in the eggs and scatter torn mozzarella on top.
- Cook on the stovetop 2 minutes, then transfer to the oven for 8 minutes until set.
- Top with fresh basil, slice, and serve.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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