Ingredients for Basil Tomato Cream Cheese Frittata Recipe
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon butter
- 1 cup chopped Roma tomatoes
- 1/2 cup fresh basil leaves
- 4 ounces cream cheese
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How to Make Basil Tomato Cream Cheese Frittata Recipe
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 6 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried sage, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried thyme.
- Add 1 tablespoon butter to a large oven-safe skillet (10-inch) over medium heat. Melt the butter completely.
- Add 1 cup chopped tomatoes to the skillet and sauté for 1 minute.
- Reduce heat to low. Add 1/2 cup fresh basil leaves and sauté until slightly wilted, about 30 seconds.
- Pour the egg mixture evenly over the tomatoes and basil.
- Top with 4 ounces cream cheese, cut into 1-inch cubes.
- Cover the skillet and cook on the stovetop over low heat for 5 minutes.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
58g
Carbs
1g
