- Cook Time
- Prep Time
- Serves 4-6Servings
- 12 eggs
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes
- 6-8 leaves of basil, thinly sliced
- 1 cup bocconcini, drained and quartered
- Coarse salt and freshly ground pepper, to taste
Preheat broiler. Crack 12 eggs into large bowl, whisking to break up.
Heat oven-proof skillet over medium high heat, add olive oil. Pour eggs into pan. Distribute tomatoes, basil and bocconcini evenly into eggs, sprinkle generously with salt and pepper. Cook on the stovetop for a few more minutes, until base is set.
Place in oven and broil until frittata is set in the centre, about 5-10 more minutes. Cool for 3-5 minutes before removing from pan. Cut into wedges.