Heirloom Tomato, Basil & Burrata Frittata

“Temptation comes from our own desires, which entice us and drag us away. These desires give birth to sinful actions. And when sin is allowed to grow, it gives birth to death.”

-James 1:14 NLT

There’s nothing like summer than a basket of colorful heirloom tomatoes and fresh basil. This Heirloom Tomato, Basil & Burrata Frittata is a simple yet elevated way to enjoy your breakfast. With fluffy, creamy eggs, juicy heirloom tomatoes, fragrant basil, and torn pieces of burrata, this frittata is everything I want in a summer breakfast or brunch.

Frittatas are one of my favorite recipes to make when I want something that feels special without spending hours in the kitchen. They’re incredibly versatile, come together in one skillet, and can be served warm, at room temperature, or even cold the next day. This version takes advantage of some of my favorite summer ingredients and lets each one shine.

What I love most about this Heirloom Tomato, Basil & Burrata Frittata is that it feels fancy without actually requiring much effort. It’s great to bring to a brunch gathering, serve at a weekend breakfast, or make on a summer evening when you want something light but satisfying.

It’s also a beautiful way to use the produce that’s available and in season right now. When tomatoes are at their peak, you really don’t need to do much to them. So grab the prettiest heirloom tomatoes you can find, pick up some fresh basil and burrata, and let summer breakfast take center stage.

Lauren Eliza Eats

Heirloom Tomato, Basil & Burrata Frittata

This Heirloom Tomato, Basil & Burrata Frittata is the ultimate summer brunch recipe. Juicy heirloom tomatoes, fresh basil, and fluffy eggs are baked until golden, then topped with creamy burrata for a fresh and elegant summer dish.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American, Italian

Ingredients Method

Ingredients

  

• 8 large eggs
• ¼ cups milk
• 1 Tbsp olive oil
• 1 small shallot thinly sliced
• 1 cup heirlooms tomatoes diced
• ⅓ cup fresh chopped basil
• ½ tsp salt
• ¼ tsp black pepper
• 2 balls burrata

Method

 

1. Preheat oven to 375°F.
2. Heat olive oil in a 10-inch oven-safe skillet or cast iron pan over medium heat.
3. Add the shallot and cook for 2–3 minutes until softened.
4. In a bowl, whisk together eggs, milk, salt, pepper, and chopped basil.
5. Scatter the heirloom tomatoes evenly over the shallots in the skillet.
6. Pour the egg mixture over the top.
7. Cook for 2–3 minutes without stirring, just until the edges begin to set.
8. Transfer the skillet to the oven. Bake for 20 minutes, or until the center is just set and the top is lightly golden.
9. Remove from the oven and let cool for a few minutes. Tear the burrata over the warm frittata so it becomes slightly melty.
10. Top with extra basil and serve warm or at room temperature.