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Italian Herb Frittata with Mozzarella and Tomato Recipe

Italian Herb Frittata with Mozzarella and Tomato recipe


This is a yummy egg dish with cheese and tomato. It's like a big, round, soft egg pie. You cook it in a pan and then in the oven. It has eggs, cheese, tomato, and green leaves called basil. It's good for breakfast or lunch.


10 large eggs
1/4 cup milk
1/2 cup shredded Parmesan cheese
1 package (8 oz) fresh mozzarella cheese, sliced
1/2 small package fresh basil, cut into ribbons
5 medium tomatoes, sliced
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano


Preheat the broiler and position the rack in the upper third of the oven.
Wash the tomatoes and basil. Slice the tomatoes into rounds and cut the basil into thin ribbons.
In a medium bowl, whisk together the eggs, milk, Parmesan cheese, half of the basil ribbons, salt, pepper, and dried oregano.
Heat a 10-inch ovenproof skillet over medium heat. Add olive oil and swirl to coat the bottom. Add minced garlic and cook until fragrant, about 30 seconds.
Add the tomato slices to the skillet, reserving a few for the top, and cook until they begin to soften, about 2 minutes.
Reduce heat to medium-low and pour in the egg mixture. Cook without stirring until the edges begin to set, about 5 minutes.
Gently lift the edges with a spatula, allowing the uncooked egg to flow underneath. Continue to cook until the bottom is set but the top is still slightly runny, about 5 more minutes.
Arrange the remaining tomato slices and mozzarella slices on top of the frittata.
Place the skillet under the broiler and cook until the cheese melts and the top is set, about 3 minutes.
Remove from the oven, let it cool for a few minutes, then slice into wedges.
Garnish with the remaining basil ribbons and serve warm.

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