Italian Breakfast Frittata with 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 bowl, whisk together eggs, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Pour beaten eggs into the skillet, evenly distributing tomatoes.
- Sprinkle shredded mozzarella and torn basil leaves on top.
- Cook on stovetop for 2-3 minutes until edges start to set, then transfer skillet to oven.
- 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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