Roasted Tomato and Basil Frittata with Bucherondin

By Alexandra Shytsman at The New Baguette
Serves 6

A frittata is the perfect way to make eggs for a crowd. This recipe is great for stress-free entertaining because it can be served hot or at room temperature, and you can even pack it up for a picnic.


  • 1 pint grape or cherry tomatoes
  • 1 tablespoon extra virgin olive oil, plus extra for greasing the pan
  • ¼ teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • ¼ cup packed fresh basil leaves (about 12 leaves), cut into thin ribbons
  • 8 large eggs
  • 2 ounces Bucherondin, cut into 4 slices



  1. Preheat the oven to 400ºF.
  2. Place the tomatoes on a baking sheet, drizzle with the olive oil, season with pinches of salt and pepper, and toss to coat evenly. Roast until the tomatoes are softened and blistered and some are starting to pop, about 20 minutes.
  3. Reduce the oven temperature to 350ºF. Grease a ceramic 8” baking dish or cast iron skillet with olive oil; set aside.
  4. Break the eggs into a large bowl. Season with ¼ teaspoon salt and pepper and whisk to combine. Add the roasted tomatoes and basil and stir to combine.
  5. Pour the mixture into the prepared baking dish and top with the Bucherondin slices. Cover with foil and bake for 20 minutes. Then uncover and continue baking until the center of the frittata is no longer giggly, about 20 minutes more. Serve hot, warm, or at room temperature.