Tomato-Basil Frittata

Ingredients

• 6 eggs
• 1 ½ teaspoons kosher salt
• Freshly ground pepper to taste
• 3 ripe tomatoes (about 1 pound), seeded and diced
• 9 basil leaves, torn, plus additional for garnish
• 1 tablespoon olive oil
• Mixed baby greens, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    157 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 279 milligrams cholesterol; 984 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Whisk the eggs, salt and pepper together in a mixing bowl. Gently mix in the tomatoes and torn basil leaves.
2. Use the oil to coat the bottom of a heavy ovenproof skillet or omelet pan (about 11 inches) and place over high heat until the oil is very hot but not smoking. Pour the egg mixture into the pan and cook until the sides of the frittata begin to set and bubble slightly, about 2 minutes. Using a spatula, push the sides of the frittata toward the center of the pan and gently tilt the pan so that the uncooked egg runs down to the bottom of the skillet.
3. Lower the heat to medium, cover and continue cooking for an additional 9 to 10 minutes, periodically pushing sides in again and allowing uncooked egg to run to the bottom. (If the top of the frittata is still very wet, place the skillet under a hot broiler for 3 to 4 minutes until set.)
4. Loosen the frittata by gently shaking the pan (use a spatula if necessary) and slip it onto a large platter. Surround with greens and more torn basil leaves. Cut into wedges and serve immediately.

25 minutes