Mozzarella and tomato frittata
21 Jan 2016
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
Frittata is one of my favourite foods - it's simple, versatile and delicious. This mozzarella and tomato frittata can be served as a meal for brunch or lunch, served as a party nibble, taken to a picnic and so on. It's very yummy too!
Ingredients
- 6 eggs
- 1 Tbsp olive oil
- 2 handful of cherry tomatoes
- 1 pack of basil or 2 Tbsp basil pesto
- 1 mozzarella ball
- Salt and pepper to taste
Instructions
- Drain, wipe clean then dice the mozzarella.
- Cut the tomatoes in half. Roughly chop the basil.
- Beat the eggs with 2 Tbsp of milk. Add the mozzarella cubes and the pesto (or most of the basil leaves).
- Heat the oil over medium heat in a large, heavy based frying pan. Pour in the egg mixture, then scatter the tomatoes over it. Season to taste. Turn down the heat.
- When the top of egg is like gelatine, put it under the grill (broiler) to set. When it's golden brown, take it out of the oven and, using a spatula, transfer the frittata to a plate.
- Let it cool, then cut it into wedges or squares and serve.
Tips
You can use 2 Tbsp of chopped sun-dried tomatoes instead of fresh ones.© 2026 Copyright CookTogether
Categories
- Meal Type: - Appetizer - Brunch - Everyday - Fritters - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks - Supper
- Cuisines: - Italian
- Occasions: - Easter - Mothers Day - Parties - Picnic - Valentine's Day
- Ingredients: - Dairy - Eggs
- Health and Diet: - Combination - Gluten Free - Low Carb
- Skill Levels: - Easy
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