Tomato and Basil Frittata

Breakfast for dinner, anyone?

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Sometimes eggs don't agree with me in the morning so I am perfectly happy to eat them at a later time in the day. This time, I found that the addition of slow-roasted tomatoes helped cut down the taste and texture of the eggs and I even found myself reaching for seconds. Either that or I was really hungry post-photographing this frittata. 

By slow-roasting tomatoes, the flavor concentrates and the tomatoes become almost like candy. They are not quite as chewy and hard as sun-dried tomatoes but have the same deep, almost caramelized zing with a bit of saltiness from the seasonings. Generally, I tend to slow roast tomatoes in the winter but I have found that it is well worth it to do it with in-season summer tomatoes. They already have an excellent base to begin with and roasting brings them to the next level.

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When raw tomatoes bake in something like a frittata, there is no way they have enough time to develop the same depth of flavor that is achieved by slow roasting. Instead, they become bloated and almost too watery. It is also a bit scary to be near a heated tomato that is about to pop. Cooking them at a low heat for a longer period of time helps the tomatoes slowly evaporate some of that water. 

You can easily slow-roast tomatoes several days before you use them. I highly recommend doing this so that making the frittata is quick and easy for any meal of the day. With the addition of basil and Italian blend cheese, this frittata is reminiscent of caprese salad but with the heartiness of eggs. 

I sometimes also put those tomatoes on toast, in a grilled cheese sandwich, in pasta, in a hand pie... so many possibilities! 

Tomato and Basil Frittata

Yields: one 9-inch frittata


Slow-Roasted Tomatoes

  • 1 pint cherry tomatoes, halved
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoons salt
  • ¼ teaspoon sugar
  • 1 tablespoons olive oil


  • 6 eggs
  • ½ cup milk
  • 2 tablespoons butter
  • ½ cup Italian blend cheese mix
  • 10-12 medium basil leaves, chiffonade


Slow-Roasted Tomatoes

    Preheat oven to 250ºF. Slice cherry tomatoes in half or in quarters if they are especially big. Place on a sheet pan and season with thyme, salt, sugar and olive oil. Toss to coat. Roast for approximately an hour or until the tomatoes have lost half of their moisture. Set aside. At this point, tomatoes can be refrigerated for up to 3 days.


    Preheat oven to 425ºF. Whisk eggs and milk in a bowl and set aside. Heat butter in a large 9-inch skillet at medium-high heat. Add eggs and cook until the edges are set. Sprinkle in cheese and basil. Place tomatoes on the top of egg mixture. Then, place the entire skillet in the oven for about 3-4 minutes or until the eggs are set. Serve immediately with fresh basil if desired.