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Fresh Basil and Tomato Frittata

Fresh Basil and Tomato Frittata
11 votes, 4.64 avg. rating (91% score)
by

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.
Fresh Basil and Tomato Frittata
Photo/Art by Aimee Seavey

Ingredients:

  • 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.

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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