Italian Breakfast Frittata with Tomatoes and Basil

A golden, herb-scattered frittata is the ultimate Italian breakfast—it's elegant enough for guests but casual enough to make on a Tuesday morning, and it transforms simple eggs into something that feels like a celebration.

Ingredients:

• 8 large eggs
• 75ml whole milk
• 100g fresh mozzarella, torn into bite-sized pieces
• 150g cherry tomatoes, halved
• 2 cloves garlic, minced
• Handful of fresh basil leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Parmesan cheese, grated

Method:

1. Preheat your oven to 190°C.
2. Whisk eggs with milk, salt, and pepper in a bowl until just combined.
3. Heat olive oil in a 25cm ovenproof skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Scatter tomatoes across the pan and cook for 2 minutes, letting them soften slightly.
5. Pour in the egg mixture, gently stirring to distribute tomatoes and allow eggs to settle. Cook for 3–4 minutes until the edges start to set.
6. Scatter mozzarella over the top, sprinkle with Parmesan, and transfer to the oven.
7. Bake for 10–12 minutes until the center is just set and the top is lightly golden.
8. Tear fresh basil over the top and serve warm, sliced into wedges.

Chef's tip: Pull the frittata from the oven when the center still jiggles ever so slightly—it keeps cooking as it cools and stays tender rather than rubbery.