Editor's Note: When you are looking to serve breakfast or brunch to a crowd, make this recipe for Mozzarella-Tomato-Basil Frittata. This is one of the best frittata recipes you will ever make because it is bursting with fresh tomato and basil flavors. Plus, each bite is studded with gooey bits of mozzarella cheese. Once you make an easy frittata recipe such as this one, you will realize that it is much simpler to make than a traditional folded omelet. Best of all, you only need one skillet to make this Mozzarella-Tomato-Basil Frittata.
I created this recipe for a brunch with friends in our apartment to watch a Duke University basketball game. It is meant to be a twist on the usual pizza. I’m terrible at flipping omelets, and I had twelve people to serve, so a couple of frittatas made sense. I let the cheese get good and melted, and I serve the frittatas on ceramic platters we bought on our honeymoon. The recipe is wonderful for summer entertaining.
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe CourseMain Course, Side Dish
Dietary ConsiderationGluten-free, Halal, Kosher, Low Carb, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
MealBreakfast, Brunch, Dinner, Lunch
Taste and TextureCheesy, Herby, Light, Savory
- 12 large eggs
- ½ cup whole milk
- 2 tablespoons extra virgin olive oil
- 4 large ripe tomatoes, peeled and sliced
- 1 pound fresh or smoked mozzarella, diced
- 2 tablespoons slivered basil leaves
- Salt and freshly ground black pepper
Preheat the broiler.
In a large bowl, beat the eggs with the milk.
Pour 1 tablespoon of the oil into a very large ovenproof skillet, or use 2 skillets with half the ingredients in each. Place over medium heat on the stovetop and pour in the egg mixture. Scatter the tomatoes, cheese, and basil over the eggs. Season with salt and pepper to taste.
When the bottom just begins to brown, place the skillet under the broiler just until the top is set, a minute or less. Remove from the oven and use a large spatula to transfer the frittata to a serving platter. Cool about 10 minutes, cut into wedges, and serve.
Fresh ripe tomatoes and high-quality fresh mozzarella (or, if you prefer, smoked mozzarella) are the keys to the success of this recipe. A well-seasoned cast-iron skillet works extremely well.
2009 The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant