Italian Breakfast Italian Lunch

How to Make Fresh Tomato Frittata

tomato frittata

We got you for breakfast! Here’s how to make a simple and classic tomato frittata.



  • 1 ¼ cups cherry tomatoes – halved length-wise
  • 1 ¾ cup diced or shredded fresh mozzarella
  • 1/3 cup heavy cream – room temperature
  • 7 large eggs – room temperature
  • ½ cup basil leaves – roughly chopped
  • ½ tsp. kosher salt – divided
  • 3 tbsp. extra virgin olive oil


  1. Preheat the broiler to high and place the oven rack in the middle of the oven. 
  2. Heat an 8-inch ovenproof, nonstick skillet over medium heat. Add the olive oil and tomatoes. Season the tomatoes with ¼ teaspoon salt and cook until they are soft and beginning to fall apart. This takes about 3 to 5 minutes.
  3. In the meantime, whisk the eggs in a large bowl. Add the heavy cream, basil and remaining salt and whisk all together until light. 
  4. Pour the egg mixture over the tomatoes, sprinkle with mozzarella and cook for 2 or 3 minutes. Using a rubber spatula, loosen the cooked eggs from the sides and bottom of the pan and tilt the pan to allow the raw egg to run underneath. 
  5. Cook for another minute and repeat until there are no runny eggs. Place the whole pan under the broiler and cook for 5 to 6 minutes or just until you are sure the eggs are set. 
  6. Slide the frittata onto a board, slice and serve.
  7. That’s it! Enjoy your fantastic and fresh tomato frittata.

Buon Mangiata!

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