Egg Frittata

Difficulty: Medium







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    • 1 Tbsp. butter
    • 1 Tbsp. olive oil
    • 12 eggs
    • 1 russet potato, diced
    • ½ cup of whole milk
    • 20 fresh basil leaves, divided
    • 1 tsp. salt
    • ½ tsp. pepper
    • 20 Cherry tomatoes, halved
    • 8 ounces fresh mozzarella cheese, sliced in rounds
    • 1 cup gruyere cheese, shredded


  1. Preheat the oven to 400 degrees.
  2. Place a 10.25 inch cast iron skillet over medium-low heat for 4 to 5 minutes.
  3. While pan is heating, set aside half basil leaves and finely chop remaining half.
  4. Add the butter and the olive oil.
  5. Add the potatoes in and stir until tender, about 5 minutes.
  6. In a large mixing bowl, whisk together eggs, milk, salt, pepper, and chopped basil until well blended.
  7. Pour half of the egg mixture into the skillet and cook 3 to 4 minutes, until bottom has begun to set.
  8. Carefully place half of the cherry tomatoes and the Gruyere into the eggs.
  9. Pour in the rest of the egg mixture, and place remaining tomatoes on top.
  10. Cook another 4 to 5 minutes on the stovetop. Transfer to oven.
  11. Bake until the top is set and sides begin to pull away from the skillet, about 8 to 10 minutes.
  12. Remove skillet from oven, carefully place mozzarella slices on top, and let cool for 5 minutes as cheese melts.
  13. Use a spatula to remove frittata from skillet. Garnish with remaining basil and serve immediately.
  14. Enjoy!