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Cheesy Tomato Frittata

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings


  • 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


  • 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!