Breakfast / Italian
Tomato Basil Breakfast Frittata
A skillet frittata with sweet cherry tomatoes, spinach and vegetarian mozzarella. Finish in the oven, then scatter fresh basil over the set egg custard.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 190°C (375°F). Whisk eggs, milk, salt and pepper.
Heat olive oil in a 23 cm ovenproof skillet over medium heat. Cook tomatoes for 4 minutes and add spinach for 1 minute.
Pour in the egg mixture and sprinkle with mozzarella. Cook undisturbed for 3 minutes.
Transfer the skillet to the oven for 10–12 minutes until the middle is set. Rest for 5 minutes and scatter with basil.
0 of 4 steps complete
A little kitchen know-how
- Use an oven-safe handle and a mitt when the skillet comes back out.
Make it yours & keep it well
For a vegan baked breakfast, blend 400 g firm tofu with 100 ml soy milk and 50 g chickpea flour in place of eggs and milk; use vegan cheese and bake for 25–30 minutes.
Storage: Refrigerate for 3 days and reheat until the center is steaming.
Estimated nutrition per serving
270 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days and reheat until the center is steaming.
How can I make this vegan?
For a vegan baked breakfast, blend 400 g firm tofu with 100 ml soy milk and 50 g chickpea flour in place of eggs and milk; use vegan cheese and bake for 25–30 minutes.
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