Tomato & Fresh Basil Frittata

Name: Tomato & Fresh Basil Frittata
Prep time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: Cooking spray; 1/2 pt. cherry tomatoes, halved; 1/4 c. chopped fresh basil; 2 oz. sharp Cheddar cheese, shredded (about 1/2 cup), divided; 2 oz. Monterey Jack cheese, shredded (about 1/2 cup), divided; 10 large eggs; 1/2 tsp. Worcestershire sauce; Kosher salt and freshly ground black pepper; Side salad, bacon, and potatoes, for serving

Make up this easy egg dish whenever you're feasting out-of-town guests for breakfast.

By The Cornell InnPublished: Apr 25, 2022

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tomato and fresh basil frittata from the cornell inn, with salad, bacon, and roasted potatoes, as well as a cup of orange juice and a cup of coffee on a table

Becky Luigart-Stayner

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

45 mins

Sliced up and served with potatoes and thick pieces of bacon, this frittata is enjoyed by overnight guests in the dining room of The Cornell Inn.

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Ingredients

Cooking spray
1/2 pt. cherry tomatoes, halved
1/4 cup chopped fresh basil
2 oz. sharp Cheddar cheese, shredded (about 1/2 cup), divided
2 oz. Monterey Jack cheese, shredded (about 1/2 cup), divided
10 large eggs
1/2 tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Side salad, bacon, and potatoes, for serving

Directions

1. Step 1Preheat oven to 350°F. Lightly grease an 8-by-8-inch baking dish with cooking spray. Combine tomatoes, basil, and 1/3 cup each Cheddar and Monterey Jack cheeses in the bottom of the baking dish. Whisk together eggs and Worcestershire in a bowl until fully combined and frothy. Season with salt and pepper. Pour over vegetable mixture and sprinkle with remaining cheeses.
2. Step 2Bake until just cooked through, 25 to 28 minutes. Cut into squares and serve warm with a side salad, bacon, and potatoes.

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