Tomato & Fresh Basil Frittata Recipe

Sliced up and served with potatoes and thick pieces of bacon, this frittata is enjoyed by overnight guests in the dining room of The Cornell Inn.

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Yields: 6 serving(s)

Prep Time: 20 mins

Total Time: 45 mins

Ingredients

• Cooking spray

• 1/2 pt.

  cherry tomatoes, halved

• 1/4 c.

  chopped fresh basil

• 2 oz.

  sharp Cheddar cheese, shredded (about 1/2 cup), divided

• 2 oz.

  Monterey Jack cheese, shredded (about 1/2 cup), divided

• 10

  large eggs

• 1/2 tsp.

  Worcestershire sauce

• Kosher salt and freshly ground black pepper

• Side salad, bacon, and potatoes, for serving

Directions

• Step 1Preheat oven to 350°F. Lightly grease an 8-by-8-inch baking dish with cooking spray. Combine tomatoes, basil, and 1/3 cup each Cheddar and Monterey Jack cheeses in the bottom of the baking dish. Whisk together eggs and Worcestershire in a bowl until fully combined and frothy. Season with salt and pepper. Pour over vegetable mixture and sprinkle with remaining cheeses. 
• Step 2Bake until just cooked through, 25 to 28 minutes. Cut into squares and serve warm with a side salad, bacon, and potatoes.

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