To help Rachael's gal pal Gretta Monahan cook for a teacher appreciation event at her son's school, "Top Chef's" Gail Simmons visits her* and shares this easy sheet pan frittata recipe with cherry tomatoes, basil + mozzarella cheese, Eggs in Crispy Potato Skins with Avocado Salsa and a Sheet Pan Frittata With Roasted Peppers, Broccoli & Feta.
Gail's Tip: To prep ahead, the potatoes can be baked up to 3 days in advance. The rest of the dish then comes together in less than 30 minutes.
*This segment was filmed before production was suspended due to the coronavirus pandemic.
Ingredients
- Extra-virgin olive oil
- 1 pint cherry tomatoes
- Kosher salt and freshly ground black pepper
- 12 large eggs
- 1 cup whole milk
- ½ cup roughly torn basil, divided
- 1 cup shredded mozzarella
Yield
Preparation
Preheat oven to 375˚F. Brush a half-sheet pan lightly with olive oil, paying close attention to sides and corners. Line with parchment paper allowing for a 2-inch overhang on two sides. Then brush the parchment with olive oil.
Toss the cherry tomatoes in 1 tablespoon olive oil, season lightly with salt and pepper and arrange evenly on the sheet pan in a single layer. Roast until tomatoes start to soften and burst, about 15 minutes.
Meanwhile, in a large bowl (or wide pitcher with a spouted lip if you have one), whisk together the eggs and milk, season with salt and pepper, and gently fold in about half the torn basil. Carefully pour the egg mixture over the cherry tomatoes on the sheet pan. Sprinkle with the mozzarella and return to the oven. Bake until the frittata is just set and golden in spots, about 30 minutes. Allow to cool completely. Using parchment paper overhang, transfer the frittata to a cutting board, garnish with the remaining basil and slice into 12 squares.
Frittata can be stored between pieces of parchment paper in an airtight container and refrigerated for up to 3 days, or frozen up to 3 months. If frozen, allow to thaw completely at room temperature, then reheat gently to serve.
