Fresh Tomato, Basil & Feta Fritatta

Filed under: Breakfast, Breakfast - Egg Dishes, Breakfast - Quiches, Eggs.

Easy and light, this bake-in-the-oven fritatta needs no special pans. Full of just-picked flavor from the garden, it's perfect for a summer brunch al fresco on the patio.

8 eggs
2 extra ripe tomatoes, thinly sliced
1 1/2 cups shredded Parmesan cheese
1 1/2 cups crumbled Feta cheese
1/2 stick melted butter
Generous amount of chopped basil

Preheat oven to 350-degrees.
Spray 10-inch quiche pan lightly with olive oil spray.
Slice ripe tomatoes thinly to line bottom of the quiche pan in single layer, overlapping slightly.
Beat eggs well. Mix in cheeses, melted butter and basil.
Spread the egg & cheese mixture over top of tomatoes.
Bake for 35 to 40 minutes until lightly golden and center is set. Allow to cool slightly before serving.
Can be made one-day ahead; cool completely and cover with plastic wrap before refrigerating. Best served warm.

Recipe Summary:
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35-40 minutes

Other recipes by Lost Mountain Lodge:
Black and White Espresso Chip Cookies

Recipe Provided By:
Lost Mountain Lodge
Sequim, WA

Sequim Bed and Breakfast Inns