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Recipe from Simpler Savory

The recipe

No Carb Tomato Basil Frittata

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
220

2× the original author values. Recipe yield: 4 servings.

calories
440

3× the original author values. Recipe yield: 4 servings.

calories
660
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 large eggs
  • 3 tablespoons heavy cream — or whole milk or unsweetened almond milk
  • 3/4 teaspoon kosher salt — divided
  • 1/4 teaspoon black pepper — freshly ground, divided
  • 1/8 teaspoon red pepper flakes — optional, for gentle heat
  • 1 1/2 cups cherry or grape tomatoes — halved; blot if very juicy
  • 1 cup fresh basil leaves — torn or chiffonade, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese — optional to keep it strictly no carb purist feel
  • flaky sea salt — to finish, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Place a rack in the center and have an 8- to 10-inch oven-safe skillet ready.
  2. In a medium bowl, whisk eggs with cream until fully blended and lightly frothy; season with about half the salt and pepper and the red pepper flakes, if using.
  3. Heat olive oil in the skillet over medium until shimmering.
  4. Add tomatoes cut side down; cook 3 to 4 minutes until they release some juices and begin to blister and wrinkle.
  5. Season tomatoes with the remaining salt and pepper; stir gently to coat.
  6. Scatter most of the basil over the tomatoes, reserving a small handful for finishing.
  7. Pour the egg mixture into the skillet and tilt gently so it spreads evenly.
  8. As the edges begin to set, use a spatula to softly pull cooked edges toward the center, allowing raw egg to flow into the gaps for 1 to 2 minutes.
  9. Transfer the skillet to the oven and bake 5 to 7 minutes, until the center is just set and barely jiggles.
  10. If using Parmesan, sprinkle over the top during the last minute to melt slightly.
  11. Remove from the oven and rest 2 to 3 minutes; scatter remaining basil and a pinch of flaky salt, if desired.
  12. Slice into wedges and serve warm or at room temperature.

Notes

Cool completely, then refrigerate in an airtight container for up to 3 days. Separate slices with parchment to prevent sticking. Reheat gently at 50% power in the microwave in short bursts or in a covered skillet over low heat until warmed through. Also delicious cold for meal prep.

Source: https://simplersavory.com/no-carb-tomato-basil-frittata/