Tomato & Fresh Basil Frittata Recipe

Sliced up and served with potatoes and thick pieces of bacon, this frittata is enjoyed by overnight guests in the dining room of The Cornell Inn.

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Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

45 mins

Ingredients

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• Cooking spray

• 1/2 pt.

  cherry tomatoes, halved

• 1/4 c.

  chopped fresh basil

• 2 oz.

  sharp Cheddar cheese, shredded (about 1/2 cup), divided

• 2 oz.

  Monterey Jack cheese, shredded (about 1/2 cup), divided

• 10

  large eggs

• 1/2 tsp.

  Worcestershire sauce

• Kosher salt and freshly ground black pepper

• Side salad, bacon, and potatoes, for serving

Directions

• 1. Step 1Preheat oven to 350°F. Lightly grease an 8-by-8-inch baking dish with cooking spray. Combine tomatoes, basil, and 1/3 cup each Cheddar and Monterey Jack cheeses in the bottom of the baking dish. Whisk together eggs and Worcestershire in a bowl until fully combined and frothy. Season with salt and pepper. Pour over vegetable mixture and sprinkle with remaining cheeses. 
  2. Step 2Bake until just cooked through, 25 to 28 minutes. Cut into squares and serve warm with a side salad, bacon, and potatoes.

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