Tomato Basil Frittata Recipe

Eggs: The base of the frittata, providing protein and structure.

Cherry tomatoes: Adds a burst of sweetness and juiciness.

Basil: Fresh and aromatic, it enhances the flavor profile.

Milk: Adds creaminess to the egg mixture.

Parmesan cheese: Provides a savory, umami flavor.

Olive oil: Used for cooking the tomatoes and preventing sticking.

Salt: Enhances the overall flavor.

Pepper: Adds a bit of spice and depth.

When cooking the cherry tomatoes, make sure to stir them occasionally to ensure they cook evenly and release their juices. This will add a burst of flavor to the frittata and prevent the tomatoes from burning.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a common vegan alternative that helps bind the ingredients together.

• cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a more intense flavor and can add a different texture to the frittata.

• fresh basil - Substitute with fresh spinach: Spinach provides a similar fresh, green element and pairs well with the other ingredients.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that keeps the frittata creamy without using dairy.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a popular dairy-free option.

• olive oil - Substitute with coconut oil: Coconut oil can be used for cooking and adds a subtle, unique flavor to the dish.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the frittata.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used to add a different layer of flavor.

• Allow the frittata to cool completely before storing. This helps prevent condensation, which can make it soggy.

• For short-term storage, place the frittata in an airtight container. Refrigerate for up to 3-4 days.

• If you plan to freeze, cut the frittata into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain freshness.

• Place the wrapped portions in a resealable freezer bag or airtight container. Label with the date to keep track of storage time.

• Freeze for up to 2-3 months. For best quality, consume within this timeframe.

• To reheat from the refrigerator, place a portion on a microwave-safe plate. Microwave on medium power for 1-2 minutes, or until heated through.

• For reheating from frozen, unwrap the portion and place it on a microwave-safe plate. Microwave on low power for 2-3 minutes, then on medium power for an additional 1-2 minutes, or until heated through.

• Alternatively, reheat in the oven. Preheat to 350°F (175°C), place the frittata on a baking sheet, and cover with foil. Bake for 10-15 minutes, or until warmed through.

• Enjoy your tomato basil frittata as a quick and delicious meal anytime!

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover frittata on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the frittata's texture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the skillet. Place the leftover frittata in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method is quick and keeps the frittata moist.

• Microwave Method: Place the frittata on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can make the frittata rubbery.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the frittata in the air fryer basket. Heat for about 5-7 minutes, checking halfway to ensure it doesn’t overcook. This method gives a slightly crispy edge while keeping the inside tender.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the frittata on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes or until warmed through. This method is convenient and effective for small portions.

• Oven: Used to bake the frittata until it is fully set.

• Skillet: A cooking pan used to sauté the cherry tomatoes and cook the egg mixture before baking.

• Whisk: Used to mix together the eggs, milk, salt, and pepper.

• Mixing bowl: A bowl used to combine and whisk the egg mixture.

• Knife: Used to halve the cherry tomatoes and chop the fresh basil.

• Cutting board: A surface for safely cutting the cherry tomatoes and basil.

• Measuring cups: Used to measure the milk, parmesan cheese, and other ingredients.

• Spatula: Used to gently stir the tomatoes in the skillet and to help transfer the frittata if needed.

• Oven mitts: Used to safely handle the hot skillet when transferring it to and from the oven.

Prep ingredients in advance: Chop the basil and halve the cherry tomatoes the night before to save time.

Use pre-grated cheese: Opt for pre-grated parmesan cheese to cut down on prep time.

One-pan method: Use an oven-safe skillet to go from stovetop to oven without transferring the frittata.

Batch cooking: Double the recipe and store leftovers for a quick meal later in the week.

Quick whisking: Use an electric whisk to quickly blend the eggs and milk.