Fresh Basil and Tomato Frittata
"I found this recipe in Old Farmers Almanac. It is quick preparation and very easy to make. The recipe calls for Vermont cheddar chesse but I used Kraft. I do not think it could have been any better. It is very filling."
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 frittata
- Serves:
- 5
ingredients
- 8 ounces Vermont sharp cheddar cheese, grated
- 1 tablespoon all-purpose flour
- 4 ounces monterey jack cheese, grated
- 6 eggs, beaten
- 1⁄2 cup half-and-half
- 1 tablespoon Worcestershire sauce
- 1 large tomatoes, diced
- 3 tablespoons fresh basil, chopped
directions
- Preheat oven to 350 degrees.
- Toss cheddar cheese with flour.
- Place mixture in bottom of an ungreased 9-inch pie plate.
- Sprinkle Monterey Jack cheese over top.
- Combine eggs and half-and-half.
- Add Worcestershire sauce and mix well.
- Pour over cheeses.
- Sprinkle tomato and basil over egg mixture.
- Place in center of preheated oven.
- Bake 35 to 40 minutes.
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