I was thinking last night, do you know what the best breakfast to make for house guests is? A frittata, that’s what. The reason I say this is because everyone loves frittatas and they are extremely easy to prepare. And what’s even better is that there’s no elegance or skill that’s necessarily needed. All you need to do is throw a few tasty ingredients into a large skillet, followed by some eggs, cheese and a few other things. Cook on the stove top, broil in the oven and you’re finished. I honestly don’t think you’d get any complaints out of anyone you served a piece of a frittata to. Everyone loves these things.
The Recipe
This recipe follows a long list of other frittata recipes I’ve shared on this website. It’s a good one, but just to be clear, I have yet to taste a bad one. I’m not sure how that can even happen. In this version, I use red onion and zucchini as the base, followed by some mozzarella cheese, sun-dried tomatoes and fresh basil as the topping. It really doesn’t get any better than this because the flavors are out of this world and this frittata is just about perfect.
Ingredients
Serves: 6
2 Tablespoons Extra-Virgin Olive Oil
4 Medium Sized Zucchini, Diced
1 Large Red Onion, Sliced Thin
12 Large Eggs
1/2 Cup Heavy Cream
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Cup Mozzarella, Cut into 1/2 Inch Pieces
1/4 Cup Sun-Dried Tomatoes
1/4 Cup Fresh Basil, Sliced
Step-by-Step Instructions
I’d like to thank EatingWell for this recipe. I found it on their website and was honored to try it out. I was pleasantly surprised.
Pre-Heat Oven
Arrange your oven racks so one of them is in the second from the top position and then turn on your broiler to low.
Soften the Onion & Zucchini
Warm a large skillet over medium-high heat on your store top. When the pan is to temperature, add the olive oil, red onion and zucchini. Let these ingredients soften for about eight to ten minutes while stirring every so often.
Whisk Eggs & Add to Skillet
Next, whisk the eggs in a large bowl along with the cream, salt and pepper. Pour the eggs over the vegetables in the skillet and continue to cook on the stove top for about two minutes. Be sure to use a soft spatula to gently lift the eggs from the bottom, so the uncooked eggs gets a chance to cook.
Broil the Frittata
After that, spread the mozzarella cheese and the sun-dried tomatoes out on the surface of the semi-cooked frittata and then place the skillet in the oven on the top rack. Keep and eye on things because you don’t want any of the ingredients to burn. This step should only take about three to four minutes, as there shouldn’t be that much egg to actually cook. Use a fork to check if the eggs have completed cooking.
Finally, when the eggs are firm, remove the skillet from the oven and turn off the heat. Then spread the basil out on the surface.
Plate & Serve
Slice the frittata into six pieces, plate and serve. Enjoy!
The Final Tomato & Basil Frittata
See? This was fairly simple to put together. I do love these frittatas, especially when they’re this easy and good. If you decide to try this recipe out, please share your thoughts in the comment section below. Thanks for reading!
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