If you’re looking for a simple, fresh, and satisfying meal, this tomato basil frittata is it. It’s packed with ripe tomatoes, fresh basil, spinach, and two types of cheese, all baked together in one skillet.
It works just as well for a quick breakfast as it does for a light dinner, and it’s a great way to use up those extra herbs sitting in your fridge.
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What Makes This Tomato Basil Frittata Special
This tomato basil frittata keeps things simple but flavorful. Fresh basil and juicy tomatoes give it a classic caprese-style taste, while the eggs and cheese make it filling without feeling heavy.
You can use a cast iron skillet or any ovenproof pan you have on hand, and it still turns out beautifully. It looks impressive but comes together with very little effort.
Ingredients
- eggs
- milk or dairy-free milk
- fresh basil leaves
- tomato
- mozzarella cheese
parmesan cheese- red onion
- spinach
- olive oil
- sea salt or kosher salt
- freshly ground pepper
- onion powder
Instructions
Preheat the oven
Preheat oven to 375°F. Lightly coat a cast iron or other ovenproof skillet with cooking spray or a little olive oil.
Step 2: Prepare the egg mixture
In a large bowl, whisk together eggs, milk, salt, pepper, and onion powder until combined.
Cook the vegetables
Heat olive oil in a cast iron pan over medium-low heat. Add red onion and cook until softened. Stir in spinach and cook until just wilted.
Add tomatoes and basil
Layer the sliced tomatoes and fresh basil leaves over the vegetables in the skillet.
Pour and top
Pour the egg mixture evenly over the vegetables. Sprinkle mozzarella and
Bake
Transfer the skillet to the oven and bake for 18 to 22 minutes, or until the center is set and the edges are lightly golden.
Cool and serve
Let the frittata rest for 5 minutes before slicing. Serve warm.
Why This Tomato Basil Frittata Recipe Works
The combination of fresh basil, tomatoes, and cheese gives you familiar Italian flavor without needing a long ingredient list. Cooking the vegetables first helps remove excess moisture, so your frittata sets properly instead of turning watery.
Using an oven-safe skillet also means fewer dishes, which is always a win.
Variations to Try
Add more veggies Toss in mushrooms, zucchini, or bell peppers for extra flavor and texture.
Make it dairy-free Skip the cheese or use your favorite plant-based alternative.
Try different cheeses Italian blend cheese or crumbled goat cheese both work well here.
Use sun-dried tomatoes Swap fresh tomatoes for sun-dried tomatoes for a deeper, slightly tangy flavor.
Boost the protein Add cooked plant-based sausage if you want a heartier version.
Tips to Keep It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven to keep the texture from drying out.
You can also enjoy it cold straight from the fridge, which makes it a great option for meal prep or quick lunches.
Tomato Basil Frittata
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- 1/4 cup diced red onion
- 1 cup fresh spinach
- 1 large tomato sliced
- 1 cup fresh basil leaves chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 375°F and grease an ovenproof skillet.
- Whisk eggs, milk, salt, pepper, and onion powder in a bowl.
- Heat olive oil in skillet over medium-low heat and cook onion until soft.
- Add spinach and cook until wilted.
- Add tomatoes and basil evenly across the pan.
- Pour egg mixture over vegetables and top with cheese.
- Bake for 18 to 22 minutes until set.
- Let rest 5 minutes before slicing and serving.
This tomato basil frittata is easy enough for a weekday breakfast or dinner and still nice enough to serve when you have company.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What is the difference between a frittata and an omelet?
A frittata is cooked slowly and finished in the oven, while an omelet is cooked quickly on the stovetop, with the egg folded over the filling.
Can you make a tomato basil frittata ahead of time?
Yes, you can make it ahead and store it in the fridge. It reheats well and is great for meal prep.
How do you know when a frittata is done?
The center should be set and not jiggly. A knife inserted in the middle should come out clean.
Can you freeze a frittata?
You can freeze it, but the texture may change slightly. It’s best enjoyed fresh or refrigerated.
What goes well with tomato basil frittata?
It pairs nicely with avocado toast, a simple salad, or mixed baby greens.
