A drizzle of aged balsamic, grated Parmesan, garden fresh tomatoes and basil adorn this deliciously elegant yet simple breakfast dish.
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This frittata is really simple to put together. And it’s definitely worth breaking out the cast iron skillet for this beauty!
Sauté a few aromatics together in an oven-proof skillet, add zoodles, top with a mixture of eggs, milk and Parmesan cheese and bake till set. Then serve it up with beautifully ripe garden tomatoes, some torn basil and a drizzle of aged balsamic.
And an extra sprinkle of Parmesan cheese. Because PARMESAN CHEESE.
Many of you know that I’m a sucker for all things cast iron. I love using our 10-inch cast iron skillet for frittatas. You could also use a 12-inch skillet if you wanted it to be thinner, or if you were adding more eggs to feed a bigger crowd.
I love bringing a freshly baked frittata right out to the table, popping it onto a trivet, and making a Pac-Man joke with my son as I cut the first wedge out. I tend to use a serrated pie server to cut into a frittata – that way it’ll give you a clean cut and you can pop it out of the skillet easily, too.
This recipe is a great way to celebrate summer’s bounty. If you’re making this when tomatoes aren’t super ripe, I’d suggest using some grape or Campari tomatoes, since they’re pretty consistently sweet.
This dish would be great any time of year, for breakfast, lunch or dinner.
Or maybe even a midnight snack…
Looking for more breakfast and brunch favorites? Check out these 5-star recipes:
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