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Tomato Basil Frittata

Updated: Dec 17, 2019

Here is a great recipe from “A pinch of healthy”. It’s a nod to the caprese salad (baked into eggs!), and it is super simple to make. Here at Cryo Studio, our goal is not just in getting you to look great, but to feel great and improve your overall health as well. While all our treatments at Cryo Studio Sarasota work well by themselves, we always say they work better in combination with a healthy diet and exercise to make you look and feel your best. That said, diet plays a vital role in maintaining good health. This recipe is low in carbohydrates, high in protein and can be dairy free as well.

Not a fan of tomatoes? Try it with mushrooms, spinach and swiss cheese, the combinations are endless, and it makes a quick dinner too, paired with a side salad. Give it a try!


  • 1/4 cup diced onion I used sweet yellow onions

  • cooking spray

  • 10 eggs

  • 1/2 cup milk (almond milk or heavy cream)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup shredded part skim mozzarella divided

  • 1 cup sliced tomatoes

  • 10 leaves to 15 fresh basil


  • Preheat your oven to 375.

  • Add the eggs, milk, salt and pepper to a medium bowl, and beat until combined.

  • Stir in half of the cheese into the egg mixture, and set aside.

  • Spray a 10 inch non-stick, oven safe skillet with cooking spray, and preheat over medium low heat.

  • Add the diced onions, and cook until translucent, about 3 minutes.

  • Place the tomato slices in the pan.

  • Pour egg mixture over the tomatoes and onion.

  • Cook on the stovetop on medium/ low heat until the edges start to set, about 4 minutes.

  • Use the spatula to loosen and pull the edges inward, allowing more liquid eggs to move to the hot pan.

  • Repeat this several times. (I went around the pan about 3 times)

  • Remove the pan from the heat.

  • Place the basil leaves on the top, and sprinkle with the other half of the cheese.

  • Place the skillet in the oven until the center sets. Mine took 15 minutes.

  • Remove the skillet from the oven, and let it sit about 5 minutes to cool slightly.

  • Use the spatula to transfer to a serving dish, if desired. (This is when you will high five yourself for using non-stick!)

  • Use a knife to cut the frittata into eight servings. I make a giant plus sign (cuts into fourths), and then cut each of those pieces in half.

  • Serve immediately. Save leftovers in the refrigerator for up to a week.

Recipe Notes

Nutrition information is approximate and was calculated using a recipe nutrition label generator. Nutrition facts per serving. Recipe serves 4.

Calories 129 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 215mg 72%

Sodium 317mg 13%

Potassium 159mg 5%

Total Carbohydrates 2g 1%

Sugars 1g

Protein 11g 22%

Vitamin A 11.5%

Vitamin C 3.7%

Calcium 15.9%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.

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