Basil- Tomato- Mozzarella-Frittata

Frittata is the Italian word for omelets. Frittatas are prepared differently than omelet’s, usually started on the stovetop and finished under the broiler. The result is an egg dish that is firm, and nicely brown on the top and edges. Frittatas require an ovenproof skillet for preparation, but no other special equipment. These are great dishes to highlight fresh, seasonal ingredients or a perfect way to utilize leftovers. Also another way to use some of our farm fresh – free range eggs.

Frittatas are perfect for breakfast, brunch, lunch or dinner. Once cooked, they can be served hot, or cooled and served at room temperature. This flat omelets style dish will serve 4 to 6 people easily, often many more, as a frittata can have a dozen eggs or more in the dish along with fillers such as cheese, meat, and vegetables. Fast and easy to whip up at a moment’s notice, frittatas can satisfy any appetite and are perfect for any occasion.


Basil- Tomato- Mozzarella- Frittata


12 Fresh Eggs

Salt and Pepper, to taste

1/4 teaspoon Sage

1/4 teaspoon Oregano

1/4 teaspoon Thyme

1 tablespoon Butter

4 medium Roma Tomatoes, sliced (cherry tomatoes can be uses)

1 cup Fresh Basil Leaves, finely chopped

8 ounces Mozzarella Cheese,  shredded


Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl. Whisk together, add butter to large oven proof skillet. Melt over medium heat. Add tomatoes to skillet, and sauté one minute. Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp, pour egg mixture over tomatoes.

Top with mozzarella cheese, cover and cook over low heat approximately 15 minutes or until set on top. Place skillet in pre-heated 450 oven and bake 5 minutes more until lightly browned.

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