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Fresh Basil and Tomato Frittata

Fresh Basil and Tomato Frittata
14 votes, 4.29 avg. rating (85% score)
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Yield: 4 to 6 servings

This basil and tomato frittata can be served warm or at room temperature, making it ideal for entertaining, not to mention attractive and flavorful.

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  • 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.
Updated Friday, March 6th, 2015

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3 Responses to Fresh Basil and Tomato Frittata

  1. Anonymous August 7, 2006 at 6:49 pm #

    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.

  2. Robert J Blair March 24, 2007 at 7:28 pm #

    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!

  3. Anonymous September 19, 2007 at 6:25 pm #

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

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