Frittata al forno con pomodori e basilico

Frittata al forno con pomodori e basilicoFrittata al forno con pomodori e basilico

Frittata – an egg-based dish similar to an omelette – was actually born out of necessity, when poor Italian farmers had leftovers from the previous day, and they had to find a novel way to make use of them. Frittatas are therefore very versatile and can be made with different types of vegetables, meats and cheeses. This particular frittata with tomatoes and basil looks almost like a pizza, and it is also made in the oven. Somebody’s trash can truly be another’s treasure!


200 gr (cherry) tomatoes

olive oil

1 garlic clove, halved

6 large eggs

a bunch of basil leaves, shredded by hand

1 tsp salt

Parmigiano (optional)


Depending on the size of the tomatoes, slice them in two or four. Saute the garlic clove in olive oil very lightly. Remove the garlic pieces from the frying pan, add the sliced tomatoes and saute them, turning occasionally, over high heat for 3-4 minutes.

In a separate bowl, beat the eggs vigorously, add the basil leaves and season with salt. Add the sauteed tomato slices into the mix. Pour the mixture into a greased baking dish and bake in a preheated oven on 190°/ 374 F for 12-15 minutes until the top of the frittata is firm and golden. Serve with bread and salad.


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