Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup diced gold potatoes
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3/4 cup shredded mozzarella
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the skillet over medium heat and melt the butter with olive oil. Add the diced potatoes and cook for 5-7 minutes until the edges are mahogany-colored and tender. Toss in the cherry tomatoes and sauté for another 2 minutes until the skins just begin to blister.
  2. Whisk the eggs, cream, salt, and pepper in a bowl vigorously for 60 seconds to incorporate air. Fold in half of the shredded cheese.
  3. Pour the egg mixture over the vegetables in the skillet, tilting the pan to ensure an even layer. Let it cook undisturbed on the stovetop for 3-4 minutes until the edges are set but the center is still jiggly.
  4. Scatter the remaining cheese and the fresh basil across the top. Transfer the pan to a preheated oven at 375°F (190°C) for 8-10 minutes until the center is firm to the touch and the top is lightly golden.
  5. Remove from oven and let the frittata rest for 5 minutes before slicing.