Fresh Basil and Tomato Frittata

4.24 avg. rating (84% score) - 17 votes

Fresh Basil and Tomato Frittata

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 servings


  • 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


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.

Additional Notes:

Can be prepared 24 hours in advance of baking.

  • This recipe will be perfect for a brunch with my friends soon. Cannot wait to try it.

  • Anonymous

    Very good flavor and it lends itself to innovations; you could add bacon bits, sausage crumbles, or ham bits…

  • 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!

  • Anonymous

    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.


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