Tomato Herb Frittata

Name: Tomato Herb Frittata
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 8 large eggs; 2 cups, chopped tomatoes; 1/4 cup milk; 1/3 cup, grated parmesan cheese; 1/2 medium, thinly sliced onion; 1 tbsp olive oil; 2 tbsp, chopped fresh basil; 1 tsp fresh thyme; 3/4 tsp salt; 1/2 tsp black pepper

Made with: Eggs, Tomato

A fluffy oven-baked frittata packed with juicy tomatoes, herbs, and a little cheese for richness. It slices beautifully for breakfast, lunch, or meal prep.

Prep15 min

Cook20 min

Serves6

LevelEasy

Contains EggsContains DairyVegetarian

Ingredients

eggs8 large
tomatoes2 cups, chopped
milk1/4 cup
parmesan cheese1/3 cup, grated
onion1/2 medium, thinly sliced
olive oil1 tbsp
fresh basil2 tbsp, chopped
fresh thyme1 tsp
salt3/4 tsp
black pepper1/2 tsp

Substitutions

milk → unsweetened oat milk
parmesan cheese → feta cheese
fresh basil → spinach
onion → leeks

Instructions

1Preheat the oven to 400°F (200°C). In a bowl, whisk together eggs, milk, parmesan, salt, black pepper, basil, and thyme.
2Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until softened, about 4 minutes.
3Add tomatoes and cook briefly just to release some juices, 2 to 3 minutes.
4Pour in the egg mixture and stir gently once. Cook until the edges begin to set, 2 to 3 minutes.
5Transfer the skillet to the oven and bake until puffed and just set in the center, 10 to 12 minutes. Let cool slightly before slicing.

Want recipes like this from your own ingredients? Try Pantamo