Tomato Basil Frittata

Did you know that almost every time I make this Tomato Basil Frittata (which is pretty often), Karl goes around saying “frIIiiTTtaTTa” in his best Italian accent (which is pretty bad). Must be the scent of fresh basil getting to his head.

During the winter when we were eating only preserved eggs, this frittata was all we ever had- because it is so good that we didn’t want to have anything else. And that was with dried basil, not even fresh! It’s worlds better with fresh basil. I know I don’t have to tell you how good basil and tomatoes are together!

I look forward to the point every summer… usually around the end of June, when I have more basil than I know what to do with. This year I planted five different varieties: the two pictured above are Pesto Perpetuo and Red Rubin. I also planted an old favorite: Genovese, and two new-to-me types: Spicy Globe Dwarf and Dark Opal. They each have a slightly different flavor, and all of them are wonderful.

This frittata has potatoes on the bottom and parmesan cheese on top, but you can leave either or both of these things out and it will still be delicious; I’ve included directions for this. In fact, you can even leave the tomatoes off if you don’t tolerate nightshades, and your Garlic, Basil & Parmesan Frittata will still be outstanding!

Tomato Basil Frittata

16 eggs
1 tsp sea salt
1/2 cup fresh basil, finely chopped
2 cups tomatoes, see below
1 Tbs extra virgin olive oil, or other fat of choice
2 cups diced waxy potatoes (optional)
1 clove garlic, finely minced
2 tsp extra virgin olive oil, or other fat of choice
2/3 cup grated parmesan cheese (optional)

Preheat the oven to 350F. Prepare the eggs by whisking them together with 1 tsp sea salt and 1/2 cup fresh basil; set aside. Prepare the tomatoes: if using cherry tomatoes, slice each tomato into about three slices (I really like how these look!). If using a regular-sized tomato, remove most of the seeds and cut into a medium-large dice (pieces about the size of nickels).

Heat an 8″ cast iron pan (other similar pan sizes and types will work too) over medium heat and add in 1 Tbs olive oil and the diced potatoes. Saute, stirring the potatoes occasionally, until cooked all the way through and starting to brown. Add in the garlic and cook 1-2 minutes more, stirring frequently. If not using potatoes: reduce the oil to 1 tsp, saute the garlic for 1-2 minutes and proceed.

To the hot pan with the cooked potatoes, add 2 tsp of olive oil and stir the potatoes around to distribute the oil to the bottom of the pan. Pour the eggs evenly over the potatoes and let start to set for one minute. Sprinkle the parmesan cheese evenly over the top of the eggs (if not using Parmesan, simply skip this step).

Gently place the tomato pieces around the outside edges of the pan on top of the eggs… some will sort of sink but most of the pieces should float. Avoid putting tomatoes in the center, because things can get mushy there and it is the last area to finish cooking <– frittata-making pro-tip!

Place the pan into the oven and bake for 20-25 minutes, or until the center is set and no longer jiggly. Serve and enjoy!

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