This recipe originally appeared in Tablecrafter, the world’s easiest way to learn food photography and styling.
A hearty dish you can have any time of the day, the Italian frittata offers flavor without the lengthy prep. While the frittata traditionally consists of leftover meats, cheeses, vegetables, or pasta, this recipe only has three Mediterranean favorites: fresh tomatoes, cheese, and basil.
The fruity tomato contrasts the buttery and unctuous brie dotted throughout the frittata, while the fresh basil lends hints of a pleasant and familiar grassiness associated with the herb. This coupling of textural diversity and simple, time-honored flavors will have you serving up this frittata in only a few short minutes.
Tomato, Brie, & Basil Frittata
Yield: 2 servings
Time: 20 minutes (8 mins prep / 12 mins cooking)
- 5 eggs, beaten
- 1 large ripe tomato, cut into wedges
- ⅓ cup brie, sliced thinly
- 1 tsp olive oil
- Salt and pepper, for seasoning
- Preheat oven to 180°C.
- Heat a six-inch skillet with olive oil over medium heat.
- Add the beaten eggs, tomatoes, salt, and pepper. Mix constantly with a rubber spatula. The eggs will start to hold their shape but will still be runny after about two to three minutes of stirring.
- Add the brie and basil. Mix lightly.
- Cook in oven for another five to six minutes, or until the eggs hold their shape. Serve immediately.