Burst Tomato Frittata with Fontina and Basil Oil

Why You’ll Love This Recipe

This frittata is all about bold, fresh flavor with minimal effort. The burst tomatoes offer a sweet, tangy pop in every bite, while Fontina cheese melts beautifully, creating a creamy, luscious texture. The basil oil adds a bright and herbaceous finish that elevates the dish. It’s also a one-skillet meal that’s easy to prepare and makes a gorgeous presentation for entertaining. Plus, it’s naturally gluten-free and can be enjoyed warm or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cherry tomatoes
• Olive oil
• Eggs
• Whole milk or heavy cream
• Fontina cheese, shredded
• Garlic, minced
• Fresh basil leaves
• Salt
• Black pepper

Directions

1. Prepare the basil oil: In a small blender or food processor, combine fresh basil leaves with olive oil and a pinch of salt. Blend until smooth. Set aside.
2. Cook the tomatoes: In an ovenproof skillet over medium heat, add a bit of olive oil and the cherry tomatoes. Cook until the tomatoes begin to burst and release their juices, about 5–7 minutes.
3. Prepare the egg mixture: In a bowl, whisk together the eggs, milk or cream, salt, and pepper. Stir in the shredded Fontina cheese.
4. Assemble the frittata: Pour the egg mixture over the tomatoes in the skillet. Sprinkle the minced garlic evenly. Allow the edges to set slightly over medium heat, about 2–3 minutes.
5. Bake the frittata: Transfer the skillet to a preheated oven and bake at 375°F (190°C) for 12–15 minutes, or until the eggs are just set and slightly puffed.
6. Add basil oil: Remove from oven and let cool slightly. Drizzle the basil oil over the top before serving.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add greens: Stir in a handful of sautéed spinach or arugula to the egg mixture before baking for added nutrients.
• Make it spicy: Add a pinch of red pepper flakes or diced jalapeños for heat.
• Try different cheese: Swap Fontina with goat cheese, Gruyère, or sharp cheddar for a new flavor twist.
• Add protein: Crumbled cooked sausage or diced pancetta can be included for a heartier frittata.
• Dairy-free option: Use a dairy-free milk and cheese alternative to make it suitable for lactose-intolerant eaters.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place a slice in the microwave for about 30–45 seconds or warm it in a 300°F (150°C) oven for 10 minutes. Avoid overheating to preserve the creamy texture and fresh flavor of the basil oil.

FAQs

What type of tomatoes work best for this recipe?

Cherry or grape tomatoes are ideal because they burst easily when cooked and offer a sweet, concentrated flavor.

Can I make this frittata ahead of time?

Yes, you can prepare it in advance and serve it at room temperature or reheat it before serving.

What’s a good substitute for Fontina cheese?

You can use Gruyère, mozzarella, Havarti, or even a sharp white cheddar for similar meltability and flavor.

Can I use dried basil instead of fresh?

Fresh basil is key for the basil oil’s vibrant color and flavor, but in a pinch, you can use dried basil in the egg mixture and skip the oil.

How do I prevent the frittata from becoming rubbery?

Avoid overbaking. Remove it from the oven as soon as the eggs are just set in the center.

Can I freeze this frittata?

Yes, slice and wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.

What kind of pan should I use?

A well-seasoned cast-iron skillet or any oven-safe nonstick skillet works best for even cooking and easy transfer to the oven.

Is this recipe keto-friendly?

It can be considered low-carb, especially if you skip the milk or use heavy cream, but check the nutritional values to be sure.

Can I add onions or shallots?

Yes, sauté thinly sliced onions or shallots with the tomatoes for extra depth of flavor.

Can I double the recipe?

Yes, double the ingredients and use a larger skillet or baking dish. Adjust the baking time accordingly.

Conclusion

This Burst Tomato Frittata with Fontina and Basil Oil is a fresh, flavorful, and versatile dish that’s perfect for any meal of the day. With its juicy tomatoes, creamy cheese, and bright basil finish, it’s sure to become a favorite in your recipe rotation. Whether you’re hosting brunch or preparing a quick weeknight dinner, this frittata delivers on taste, texture, and simplicity.

Burst Tomato Frittata with Fontina and Basil Oil

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A vibrant and flavorful frittata featuring burst cherry tomatoes, creamy Fontina cheese, and a fresh basil oil drizzle. Perfect for breakfast, brunch, or a light dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings
• Category: Breakfast, Brunch, Dinner
• Method: Baked
• Cuisine: Italian-Inspired
• Diet: Gluten Free

Ingredients

• 2 cups cherry tomatoes
• 2 tablespoons olive oil (plus more for basil oil)
• 6 large eggs
• 1/4 cup whole milk or heavy cream
• 1 cup Fontina cheese, shredded
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small blender or food processor, blend fresh basil leaves with 2 tablespoons olive oil and a pinch of salt until smooth. Set aside.
3. In an ovenproof skillet over medium heat, add olive oil and cherry tomatoes. Cook for 5–7 minutes until the tomatoes begin to burst and release their juices.
4. In a bowl, whisk together the eggs, milk or cream, salt, and pepper. Stir in shredded Fontina cheese.
5. Pour the egg mixture over the tomatoes in the skillet. Sprinkle the minced garlic evenly. Cook for 2–3 minutes on the stove until the edges begin to set.
6. Transfer the skillet to the oven and bake for 12–15 minutes or until the eggs are just set and slightly puffed.
7. Remove from the oven, let cool slightly, and drizzle the basil oil over the top before serving.

Notes

• Use a cast-iron or oven-safe skillet for best results.
• Do not overbake to avoid a rubbery texture.
• Can be served warm or at room temperature.
• Store leftovers in an airtight container for up to 3 days.
• Customize with greens, proteins, or different cheeses.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 3g
• Sodium: 320mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 215mg