Tomato and Basil Frittata with Asiago

The chickens are still full steam ahead on eggs, so I've been continuing to try to keep ahead of them with more recipes from the egg book. I really liked this frittata. Although I'd be tempted to try to cook the tomatoes down a bit next time. The results were delicious, but a bit... juicy. I think that the tomatoes might have benefitted from being cooked with the garlic for a little while before the eggs went in the pan. Possibly something to try for next time. I was still very happy with this iteration though, so I don't want to mess with it too much.

Tomato and Basil Firttata with Asiago

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 8 large eggs
• 1 c. grated Asiago cheese¹, divided
• 1/2 tsp. coarse sea salt, divided
• black pepper, to taste
• 2 c. diced fresh tomatoes
• 1/4 c. (or slightly more) torn fresh basil
• 1-2 Tbsp. olive oil
• 2 cloves garlic, minced

Directions

1. Beat the eggs with 1/2 c. of the cheese, 1/4 tsp. of the salt, and a bit of black pepper.
2. Toss the tomatoes with the basil, remaining 1/4 tsp. of salt, a bit of pepper, and half of the oil.
3. Heat the remaining oil over medium-low heat.
4. Add the garlic and cook until the garlic begins to sizzle.
5. Pour in the egg mixture and stir once or twice.
6. Cook for a minute or two, then add the tomato mixture in an even layer on top.
7. Cook for another 2-3 minutes, then work a spatula under egg and lift up the edge to let some of the uncooked egg mixture flow under it. Repeat several more times around the edge of the pan.
8. Sprinkle with remaining 1/2 c. of cheese, reduce heat to low, cover, and cook until set (10-15 minutes).
9. If frittata is still not quite set on top (or if you prefer the top to be browned), remove the lid and stick it under the broiler for a minute or two.
10. Cut into wedges and serve.

---

¹ Simmons suggests one experiment with different cheeses in place of the Asiago. She specifically mentions Parmesan, fontina, and ricotta salata as good ones to try. In light of this (and the fact that I didn't have any Asiago on hand) I opted for a 50:50 mix of Parmesan and Romano. I used the Romano in the egg mixture and then topped the frittata with the Parmesan and I can say that I would heartily recommend this combination in the future. ^Back