How to make tomato and basil frittata


Right now I’m busy discovering Singaporean and Malaysian food but before I left on my holiday I cooked up a simple brunch for friends.  I’m a little obsessed with brunch at the moment. It’s especially useful meal for catching up with friends who have children who can be terrors at night time but adorable during the day.  Brunch is the new dinner as far as I’m concerned.  


Rather than making eggs to order I think it’s much easier to make something you can pre prepare like this simple frittata.  Then once people arrive you just pop it under the grill to warm up and finish cooking the top.  

Cooking the tomatoes, capsicum and onions

The recipe really couldn’t be easier and you can mix it up depending on what you have in your fridge, pantry or (even better) garden.  I’ve got a bumper crop of basil at the moment so it made sense to use plenty of basil which of course pairs beautifully with juicy cherry tomatoes.  

Mixing the egg and basil
Mixing the egg and basil

There’s really no trick to it at all – except to make sure you cook the bottom of the frittata enough on the stove top so it is set when you come to finish it off under the grill.  Serve with thick wodges of buttered sourdough toast and plenty of strong coffee.  

Basil and Tomato frittata
Serves 4
An easy to make frittata. Perfect for brunch or a light dinner.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
240 calories
7 g
301 g
14 g
20 g
7 g
191 g
532 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 240
Calories from Fat 129
% Daily Value *
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 301mg
Sodium 532mg
Total Carbohydrates 7g
Dietary Fiber 1g
Sugars 3g
Protein 20g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 onion, diced
  2. 250g cherry tomatoes, halved
  3. 1 red capsicum, diced
  4. 1 handful basil
  5. 6 eggs
  6. 100g Parmesan, finely grated
  7. 100g marinated fetta
  8. Salt and pepper
  1. Cook the onions over a low heat for 5 mins in a frying pan which has a metal handle so it can go in the oven.
  2. Add the capsicum and tomatoes and cook for another 5 mins.
  3. Whisk the eggs and Parmesan together and season with salt and pepper.
  4. Add the egg mixture to the tomatoes mixture and sprinkle fetta and basil on top. Cook for another 5 minutes.
  5. Put the frying pan under the grill for 5 minutes or until the top of the frittata is set and starting to brown.
Gourmet Chick
The finished frittata
The finished frittata


  1. Hehe I misread that as friends that can be terrors at night! I was thinking wow, what sort of friends are they? 😛 This would even be great for a light dinner 🙂

  2. That frittata looks wonderfully fresh and summery! Even though my friends are all still childless, I totally agree with you on entertaining for brunch! So much more low key and chilled 🙂

  3. Lorraine – Yes I have to admit to having had the leftovers for dinner on a few occasions.

    Sarah – Any excuse for a meal that spans breakfast and lunch.

  4. […] Tomato and basil frittata (v); […]

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