Cheese Frittata with Tomato Basil Sauce

Extra Virgin
  • 8 to 12 eggs
  • 1/2 cup water
  • 1/4 tsp each salt and freshly ground pepper
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil divided
  • 3/4 cup shredded Provolone cheese
  • Sauce:
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 can (14 1/2 oz) diced tomatoes, with juice
  • 1/4 cup slivered fresh basil
  • 1/4 tsp each salt and freshly ground pepper
    • Preheat broiler. In bowl, beat eggs, water, salt and pepper. Heat 2 tbsp olive oil in large, ovenproof skillet, preferably nonstick, set over medium-high heat; pour egg mixture into skillet. Cook for 3 to 4 minutes, lifting edges of the eggs as they set to let uncooked egg run underneath until bottom is set.
    • Sprinkle cheese over top; broil for about 3 minutes or until cheese is golden and bubbly. Slide onto platter or cut into wedges and transfer to plates. Set aside.
    • Sauce: Return skillet to stovetop over medium-low heat; cook oil and garlic, tipping pan to moisten garlic, for about 1 minute or until fragrant. Add tomatoes; increase heat to medium-high. Cook, stirring occasionally, for about 5 minutes or until slightly thickened. Add basil, salt and pepper. Spoon partially over frittata wedges.

      Tip:

      • Serve this frittata with crusty Italian bread.

      Recipe Provided by Chef Sharon Sanders

    Prep Time

    10 min


    Inactive Time

    3 min


    Cook Time

    12 min


    Total Time

    25 min


    Servings

    4-6

     


    X

    Categories

    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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