Italian Breakfast Frittata with Cherry Tomatoes and Basil
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, gluten-free, keto, low-carb
224 cal
14g protein
6g carbs
16g fat
per serving · estimated
Ingredients
- 4 large eggs
- 1/2 cup cherry tomatoes
- 1/4 cup fresh basil leaves
- 1/4 cup mozzarella cheese, shredded
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). In a mixing bowl, beat the eggs with a pinch of salt and pepper.
- 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.
- Add chopped basil and shredded mozzarella to the eggs, then pour the mixture into the skillet over the tomatoes.
- Cook on the stovetop for 2-3 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
- 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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