Baked Tomato, Basil, and Feta Frittata

This hearty, fragrant, and flavorful frittata is a great way to use fresh basil and ripe tomatoes from the garden.

Serves: 2Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 2


  • 5 large eggs
  • 1⁄3 cup unsweetened almond milk
  • 1⁄2 tsp. garlic powder
  • 1⁄4 cup plus 2 Tbsp. chopped fresh basil
  • 1⁄8 tsp. lemon pepper
  • 1⁄4 tsp. sea salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄3 cup diced tomato
  • 1⁄4 cup feta cheese


  • Preheat oven to 400°F. Grease a 9-inch skillet and set aside.
  • In a large mixing bowl, whisk together the eggs, almond milk, garlic powder, 1⁄4 cup basil, lemon pepper, salt, and pepper. Gently stir in tomato and cheese. Pour egg mixture into the prepared skillet.
  • Bake for 20 minutes. The frittata should be puffy and springy in the middle when finished. Top with remaining 2 tablespoons basil.