Cheesy Tomato Frittata
Servings: 4 servings
Ingredients
- 1 tbsp unsalted butter
- 8 large eggs beaten
- 1/3 cup heavy cream or half and half
- 1/2 cup whole milk ricotta cheese
- 1/4 cup freshly grated mozzarella cheese
- 2 tbsp chopped fresh parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 pinch cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices heirloom tomatoes thinly sliced
- 2 cups fresh arugula optional
- 1 tsp Everything But The Bagel seasoning (EBTBS) optional
Instructions
- Preheat your oven to 400 degrees F and situate the oven rack so that it's in the center
- In a medium bowl, whisk together the eggs, heavy cream, ricotta cheese, mozzarella cheese, parsley, onion powder, garlic powder, cayenne pepper, salt, and black pepper.
- Heat the bowl in a large oven-safe skillet over medium to medium-high heat. Add the egg mixture and let it sit completely untouched for 2 minutes. Once the eggs just begin to set around the edges, transfer the pan to the oven.
- Bake the frittata for 5 minutes. Remove from oven, place the tomato slices on top. Place the pan back in the oven and cook for 10-15 minutes more or until the eggs are completely set and the tomatoes are looking a bit shriveled. Remove from heat.
- Serve the frittata with a side of arugula and a dash of EBTBS if desired. Enjoy!