Fresh Basil and Tomato Frittata

I found this recipe in Old Farmers Almanac. It is quick preparation and very easy to make. The recipe calls for Vermont cheddar chesse but I used Kraft. I do not think it could have been any better. It is very filling.

• Ready In: 55 mins
• Serves: 5
• Yields: 1 frittata

Ingredients

• 8  ounces Vermont sharp cheddar cheese, grated
• 1  tablespoon all-purpose flour
• 4  ounces monterey jack cheese, grated
• 6  eggs, beaten
• 1⁄2 cup half-and-half
• 1  tablespoon Worcestershire sauce
• 1  large tomatoes, diced
• 3  tablespoons fresh basil, chopped

Directions

1. Preheat oven to 350 degrees.
2. Toss cheddar cheese with flour.
3. Place mixture in bottom of an ungreased 9-inch pie plate.
4. Sprinkle Monterey Jack cheese over top.
5. Combine eggs and half-and-half.
6. Add Worcestershire sauce and mix well.
7. Pour over cheeses.
8. Sprinkle tomato and basil over egg mixture.
9. Place in center of preheated oven.
10. Bake 35 to 40 minutes.