tomato & basil frittata

another easy brunch recipe… perfect for feeding 4 to 6 people, this frittata is simple, classic, and yummy. it’s cheesy with the sweetness of basil. while you can serve it on a plate, i served it in the skillet, so guests could help themselves.

while heirloom tomatoes are delicious, they are not a must. feel free to substitute with whatever tomatoes you have or are in season. this recipe can be altered to your liking, such as adding different cheeses, spices, and maybe bacon!

hope you enjoy it!


heirloom tomato & basil frittata


  • 2 Tbsp. olive oil
  • 2 Tbsp. butter, cubed
  • 6 large eggs
  • ¼ pound ground sausage
  • ¼ red onion, sliced thinly
  • 3 Tbsp. finely grated Parmesan cheese
  • 3 Tbsp. grated gruyere cheese
  • 1 garlic clove, minced
  • 1 Tbsp. chopped basil
  • handful basil (not chopped)
  • Sea salt and freshly ground black pepper
  • 3 ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4″ slices


preheat oven to 350°.brown sausage in a ovenproof, cast iron skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. wipe skillet clean.

heat oil in the same skillet over medium-high heat.

lightly beat eggs in a medium bowl. stir in sausage, cheese, chopped basil, garlic, cubes of butter and season with salt and pepper. when oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. arrange tomato slices, red onion circles and basil leaves on top of egg mixture.
bake frittata until eggs are just set in the center, 10-12 minutes. slice and serve warm or at room temperature.

tomato basil frittata

2 thoughts on “tomato & basil frittata

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