Frittata with fresh Basil and Tomatoes

A Frittata is an Italian egg dish that is very similar to an omelet. The difference is where as you fold an omelet over top of it's self, a Frittata is left open faced and finishes cooking in the oven (so be sure to use a pan with an oven safe handle.) A Frittata is the perfect dish for a weekend breakfast or brunch as it can be served hot or at room temperature and the flavor combinations you can use are seemingly endless. Since a Frittata is a classic Italian dish I like to use ingredients that are predominately in Italian cooking as well. Fresh Basil is my all time favorite herb and it pairs beautifully in this Frittata with cherry heirloom tomatoes and fresh Parmesan. Healthy, satisfying, and delicious - this is the perfect meal to start your day with.

Prep time- 5 minutes
Cook time- 15

Serves 3-4

5 extra large eggs

1/4 cup of half and half

1 tablespoon of extra virgin olive oil

1 tablespoon of Butter

Half pint of Cherry heirloom tomatoes 

6-8 Fresh Basil leaves

Kosher salt and freshly cracked black pepper

Fresh Parmesan cheese

Preheat your oven to 375 degrees.

Crack the eggs into a medium sized mixing bowl and lightly whip them together with the half and half using a wire whisk. Season the eggs with a few cracks of fresh pepper, the sliced fresh basil leaves, and some freshly grated Parmesan cheese. A good buying tip for getting the best eggs is looking for the label that says "cage free". A chicken that is less stressed and not confined will produce better tasting eggs.

Place a medium sized non-stick skillet over medium heat and melt the tablespoon of olive oil and butter together. Slice the tomatoes in half and season with a pinch of kosher salt and pepper. Add the tomatoes to the hot pan and sauté for 2 to 3 minutes.

Once the tomatoes are heated through, pour the egg mixture into the pan. Allow the Frittata to cook on the stove top for 3 to 5 minutes until you see the eggs begin to firm up around the edges of the pan. Turn off the heat, add more Parmesan cheese to the top of the Frittata, and transfer to the oven and bake for 5 to 7 minutes or until the top of the Frittata is no longer runny.

Carefully remove your Frittata from the oven. Lightly tap the bottom of the pan onto a cutting board to help loosen the eggs from the bottom of the pan. Use a spatula or parring knife to gently loosen the eggs from the sides of the pan and the Frittata should easily slide right out and onto a cutting board. Garnish with more shavings of Parmesan cheese if desired, cut the Frittata into slices, and serve.