Tomato Basil Frittata

Fluffy scrambled eggs are elevated with a bold punch of fresh basil and savory tomatoes. With a bit of bacon and mozzarella, this dish is perfect for entertaining.

Tomato Basil Frittata

Ingredients

• 8 eggs
• 1 cup milk
• 6 slices bacon, cooked and crumbled
• 1 1/2 cup tomatoes, diced
• 3 tbsp basil, chiffonade 
• 1/4 cup mozzarella 

Preheat oven to 400F.

In a large bowl whisk the eggs and milk until pale yellow and frothy. Season with salt and pepper. In the bottom of a grease pie dish, evenly disperse the bacon, tomatoes, and basil. Very gently pour the egg mixture over the layer of bacon and tomatoes. Sprinkle the cheese over the top of the eggs.

Bake for 40 minutes until the edges are golden brown. The center of the dish should still jiggle ever so slightly. 

Serves 8

Notes from the Chef

-Take liberties and be inventive - sub any breakfast meats or veggies!

-Pour egg mixture into a prepared pie crust for a quiche-y take