Heirloom Tomato & Fresh Basil Frittata

Heirloom Tomato & Fresh Basil Frittata

Serves 6


2 tablespoons olive oil
2 tablespoons butter, cubed
6 large eggs
¼ pound ground sausage
6-8 slices of red onion, very thinly sliced
3 tablespoons finely grated Parmesan cheese
3 tablespoons grated gruyere cheese
1 garlic clove, minced
1 tablespoon chopped pistou basil
Handful of green and purple basil, mixed
Sea salt and freshly ground black pepper
1 1/2 pounds ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4" slices


Preheat oven to 350°.

Brown sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean.

Heat oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, pistou basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, red onion cirlces and basil leaves on top of egg mixture. (Some tomato slices may sink.)

Transfer skillet to oven and bake frittata until eggs are just set in the center, 8–10 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.