Easy Frittata recipe perfect for a weekend brunch or Christmas morning breakfast! Rich and delicious!
1 tsp (5 g) salt
½ tsp (2.5 g) freshly cracked pepper
½ (120 ml) cup of heavy cream
1 ¼ cups (135 g) of shredded mozzarella cheese separated
1 tbsp (15 g) butter
20 cherry tomatoes
2 tbsp (10 g) basil, roughly chopped
1 ½ cups (225 g) red new potatoes, diced
1 tbsp (15 ml) olive oil
Good few pinches of salt
fresh cracked pepper to taste
1 tbsp (5 g) herbs de Provence
Preheat oven to 400 F (200 C) degrees.
Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence . Place on a sheet pan, and pop in the oven for 15 mins.
Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together. Stir in 1 cup (90 g) of cheese.
Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame. Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.
Then turn oven down to 375 degrees (190C). Once frittata is setting up around the edges, top with the remaining cheese, cherry tomatoes, and chopped basil.
Place potatoes on bottom rack of your oven, and frittata on the middle rack. Cook both until potatoes are crisp and Frittata is completely cooked through, puffed and golden brown. It should not giggle in the middle.
Garnish frittata with freshly cracked pepper and serve with potatoes.
You can make the egg batter the night before. Cover and refrigerate
If serving in a cast-iron skillet make sure the skillet is pre-seasoned and has a good non-stick surface on it
Cut the cherry tomatoes in half (as opposed to lengthwise) this will give you the prettier view of the interior of the tomato
If you cannot find Herbs de Provence seasoning fresh or dried rosemary can also be used
Serve with a little warmed pesto on the side. Adds a nice sauce to this recipe.
Keywords: Easy Frittata Recipe, Tomato Basil Frittata Recipe, Tomato and Cheese Frittata Recipe