Tomato Herb Frittata Recipe

Tomato Herb Frittata Recipe photo by Taste of Home

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Fresh herbs and garlic really add to the flavor of this hearty, savory and filling egg dish. Every slice is brimming with cheesy eggs and bright tomatoes.—Candy Summerhill, Alexander, Arkansas

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Tomato Herb Frittata Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

9 eggs
1-1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup 2% milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups grape tomatoes
2 tablespoons olive oil
2 garlic cloves, minced
Thinly sliced fresh basil, optional

Directions

In a small bowl, whisk the eggs, 3/4 cup cheese, milk, herbs, salt and pepper; set aside.
In a 10-in. ovenproof skillet, saute tomatoes in oil until tender. Add garlic; cook 1 minute longer. Pour egg mixture into pan; sprinkle with remaining cheese.
Bake at 400° for 12-15 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Garnish with sliced basil if desired. Yield: 6 servings.

Nutritional Facts 1 wedge equals 227 calories, 16 g fat (6 g saturated fat), 332 mg cholesterol, 425 mg sodium, 4 g carbohydrate, trace fiber, 16 g protein.

Originally published as Tomato Herb Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p154