Ingredients
The Frittata:
- 6 large eggs
- ¼ cup milk or heavy cream
- ½ cup Parmesan cheese
- Pinch of sea salt
- Pinch of fresh black pepper
- 2 tablespoons extra-virgin olive oil
The Add-Ins:
- 1 cup halved cherry tomatoes
- ¼ cup fresh mozzarella bite-sized pieces
- 1 bunch of fresh basil leaves picked
Instructions
- In a small bowl, whisk together the eggs, milk (or heavy cream), and Parmesan. Season with salt and pepper, then set aside.
- Preheat the oven to 350°F. Heat a 10-inch cast-iron skillet on medium-high, then add the olive oil. Pour the egg mixture into the skillet and gently shake it to distribute evenly.
- Place the skillet into the preheated oven and bake uncovered for 10 minutes, or until the eggs are set.
- Top the cooked frittata with the cherry tomatoes and the fresh mozzarella pieces. Bake for another 5 minutes until the cheese is melted, and the cherry tomatoes are soft.
- Remove the skillet from the oven and top the frittata with the fresh basil leaves. Serve warm and enjoy!
