Fresh Basil and Tomato Frittata
Made with the fresh flavors of summer, this tomato and basil frittata is a lovely, seasonal brunch favorite.
By Yankee Magazine|Mar 06 2015|
This basil and tomato frittata can be served warm or at room temperature, making it ideal for entertaining, not to mention attractive and flavorful.
Yield:
4 to 6 servingsIngredients
8 ounces Vermont sharp cheddar cheese, grated (about 2 cups)
1 tablespoon all-purpose flour
4 ounces Monterey Jack cheese, grated (about 1 cup)
6 large eggs, beaten
1/2 cup half-and-half
1 tablespoon Worcestershire sauce
1 large tomato, diced
3 tablespoons chopped fresh basil, plus more whole leaves for garnish
Instructions
Preheat oven to 350 degrees. Toss cheddar cheese with flour. Place mixture in bottom of an ungreased 9-inch pie plate. Sprinkle Monterey Jack cheese over top.
Combine eggs and half-and-half, add Worcestershire sauce, mix well, and pour over cheeses. Sprinkle tomato and basil over egg mixture. Bake 35 to 40 minutes or until golden and a knife inserted into the center comes out clean. Serve hot or at room temperature.
Notes:
Can be prepared 24 hours in advance of baking.
Made a beautiful presentation. I made it exactly as the recipe stated. I would add salt and pepper into the recipe next time. Cuts cleanly from the pie plate.
This is such a great dish. I forgot to get the Monterey cheese and used all sharp and also added fresh garlic! Out of this world. Will make it a lot!
Very good flavor and it lends itself to innovations; you could add bacon bits, sausage crumbles, or ham bits…
This recipe will be perfect for a brunch with my friends soon. Cannot wait to try it.
Okay to substitute walnut flour for all-purpose flour…a carb count issue?