The Roma Frittata Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Place a 10- or 12-inch oven-safe nonstick or cast-iron skillet on the stovetop. Have a mixing bowl, whisk, and cutting board ready.

Slice and mince

Slice the Roma tomatoes into 1/4-inch thick rounds. Peel and thinly slice the red onion. Mince the garlic cloves. Roughly chop basil leaves and parsley; reserve a few whole basil leaves for garnish.

Beat eggs

Crack the eggs into the bowl, add the milk, salt, and black pepper. Whisk until completely combined and slightly frothy. Stir in 3/4 cup of the grated cheese (reserve 1/4 cup for finishing).

Heat the skillet over medium heat and add the olive oil and butter. When butter has melted and foams, add the sliced onion. Sauté for 4–5 minutes until softened and just beginning to color.

Add the minced garlic and cook for 30 seconds until fragrant. Add sliced Roma tomatoes, season lightly with a pinch of salt, and cook for 3–4 minutes, stirring gently so tomatoes warm through and release some juices but retain shape.

Sprinkle in the chopped basil and parsley and toss once to distribute. Spread the mixture evenly across the skillet so there is a mostly flat layer for the eggs to set around.

Give the egg mixture a final quick whisk and pour it evenly over the vegetables in the skillet. Gently shake the pan so the eggs settle between tomato slices and around onions. Cook uncovered on the stovetop over medium-low heat for 5–6 minutes until the edges begin to set but the center is still loose.

Scatter the diced fresh mozzarella evenly across the top and sprinkle the reserved 1/4 cup grated cheese along with red pepper flakes if using.

Transfer the skillet to the preheated oven. Bake for 10–12 minutes until the frittata is puffed and the center is just set (a slight jiggle is okay). If you prefer a golden top, broil on high for 1–2 minutes watching carefully to avoid burning.

Remove skillet from oven using oven mitts and let the frittata rest for 5 minutes. Run a spatula around the edges to loosen, then slide onto a serving platter or cut directly in the skillet into wedges.

Garnish with remaining whole basil leaves, an extra drizzle of olive oil, and an optional sprinkle of flaky sea salt. Serve warm or at room temperature.