AP Studios / Darigold Fresh Vol 5: Tomato Basil Frittata


September is Better Breakfast Month! The word “frittata” may sound fancy, but don’t let that scare you away from this fluffy, flavorful dish from our upcoming issue of Darigold Fresh. You can throw all your extra veggies in the mix and this meal will keep you full all morning long. Just like quiche, you can save it for a few days after you’ve made it (although it will probably disappear before this ever happens). You deserve to have better breakfast in your life–this is a great recipe to start off your morning the right way.

Frittata with Tomato, Basil, and Scallions

12 eggs

1/2 cup Darigold milk

1/2 cup grated parmesan cheese

1 cup loosely packed fresh basil leaves, minced

1/2 teaspoon salt

Freshly ground black pepper to taste

3 tablespoons Darigold butter

1-1/2 cups finely chopped scallions. including half of the green stems

1 medium-size tomato, sliced into 8 (1/8-inch thick) pieces

Place rack in top third of oven and preheat to 375°F. In a large mixing bowl, beat eggs with a whisk; add milk, Parmesan cheese, basil, salt and pepper and stir to  mix. Melt butter in a large, ovenproof skillet over medium heat; add scallions and saute until softened. Reduce heat to low and slowly pour in the egg mixture, stirring once to incorporate the scallions. Carefully arrange the tomato slices on top of the egg mixture into a single layer. Cook eggs without stirring until the edge just begins to set (about 3 minutes). Place skillet in oven and bake for 20 minutes, or until eggs are set in the center. Remove from oven and allow frittata to stand for 5 minutes. Cut into wedges and serve from the skillet. Makes 8 servings.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist

Posted By: EJ
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