Tomato & Basil Frittata

My husband hands down makes the best frittatas I’ve ever tasted. After he made another delicious one this weekend, I asked if I could share his recipe with my readers…and here it is!



  • ½ medium onion
  • 1 clove garlic
  • handful fresh basil (or cilantro is great too)
  • 3 tbs chives or green onions
  • 1 shallot
  • 8-10 cherry tomatoes or 1 medium tomato
  • 5 eggs
  • 2 tbsp water
  • 1 tsp organic butter
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp red wine vinegar
  • 1 tsp paprika
  • sea salt and fresh ground black pepper to taste


Photo Credit: Dylan T Price

  1. Preheat oven to 375 degrees F
  2. Put pan (11″ is ideal and oven-safe, of course) in the oven while it’s preheating
  3. Chop all veggies & herbs
  4. Mix olive oil, vinegar, salt & pepper to taste (give it a try to see if you need to add more oil or vinegar)
  5. Add half of herbs, shallot, & chives to dressing mixture, set aside
  6. Whisk eggs with water and a of pinch of salt and  pepper
  7. Remove pan from oven and grease with olive oil/butter (we opt for a little of each)
  8. Place pan on stove-top on medium heat and toss in the rest of the shallots, chives and garlic
  9. Once shallots, chives and garlic have softened, add tomatoes and dash of paprika
  10. After a few minutes, pour out veggie mixture into a dish
  11. Add egg mix to pan
  12. Once eggs being to separate from the sides a bit, sprinkle the veggie mix back in as well as the rest of the basil
  13. Put pan back in oven until frittata gets slightly golden brown on top (about 8-10 minutes usually)
  14. Remove pan from oven and “give it a whack” (husband’s words) on the bottom (*with an oven mitt on*) to loosen the frittata from the pan
  15. Place frittata on a large dish, pour the reserved herb vinaigrette on top and sprinkle with salt and pepper (we love Himalayan sea salt and fresh ground black pepper)
  16. Let it sit for a few minutes before eating since frittatas are best served warm/closer to room temp rather than right out of the oven. Cold is an option too. I definitely vote for warm.
  17. ENJOY!

Please bare with the fact that neither of us are great about measuring things exactly. Just let me know if you have any questions! Cheese is a great addition to this recipe and if you like spice, I recommend some cayenne pepper. Frittatas are like omelets – any combination will work! I thought this one was really delicious, especially with veggies and herbs fresh from a local farmer’s market or your own garden :)

8 thoughts on “Tomato & Basil Frittata

  1. Sounds easy enough.. I wrote down what you said..but you know what I think of sea salt (could be throat tightening..shellfish) I will make it my own..because I’ll use what’s available.. will let you know..:)XXOOO

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