Summer frittata with tomato, basil, leeks and green onions

By Bianca Osbourne
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  • 9 large eggs
  • 2 tablespoons half and half
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 medium leek, chopped
  • 1 clove garlic, minced
  • 1 pint cherry tomatoes, halved
  • 5 green onion, chopped
  • Basil to garnish (the fine little basil leaves to make it nice)


  1. Whisk together eggs, cream, Parm, salt, pepper: In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.
  2. Sauté leeks, garlic: Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the leeks and sauté about four to five minutes. Add the garlic and cook a minute more. Add the cherry tomatoes, and saute for two minutes.
  3. Add the egg mixture: Spread the tomato, leek and garlic mixture out evenly on bottom of the pan. Pour the egg Parmesan mixture over the leeks, tomatoes and garlic.
  4. Use a spatula to lift up the tomato, leek and garlic mixture along the sides of the pan to let egg mixture flow underneath.
  5. Lower heat, cover and cook: Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times, to see how well the frittata is setting.) The center should still be wiggly.
  6. Finish under the broiler: Set the oven rack in the top third of the oven. Broil for three to four minutes until the top is golden. Remove from oven let cool for several minutes before serving.
  7. To serve garnish with fresh basil leaves.


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