Print

Burst Tomato Frittata with Fontina and Basil Oil

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/burst-tomato-frittata-with-fontina-and-basil-oil/