Description

There’s nothing quite like a frittata to turn leftover prime rib into a memorable brunch or light dinner. This Savory & Flavorful Prime Rib & Tomato Basil Frittata blends tender prime rib, juicy cherry tomatoes, and fresh basil with fluffy eggs and melted cheese, creating a dish that’s both comforting and elegant. Perfect for weekend mornings, holiday brunches, or cozy evenings at home, this frittata is easy to prepare, satisfying to eat, and versatile enough to share with family and friends. Inspired by the idea of transforming simple ingredients into a flavorful, shareable meal, it combines freshness, richness, and a touch of indulgence in every bite.

Ingredients

Scale

2 cups cooked prime rib, diced
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or a 9-inch cast-iron pan with olive oil to ensure even cooking and prevent sticking.
Heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Add the diced prime rib to the skillet and cook for 2–3 minutes until warmed through with lightly browned edges. Stir in the cherry tomatoes and cook for an additional 2 minutes until slightly softened.
Remove the skillet from the heat. Add the chopped fresh basil, salt, black pepper, and paprika, tossing gently to combine the ingredients evenly.
In a medium bowl, whisk together the eggs and milk until smooth and slightly frothy. Stir in half of the shredded mozzarella and Parmesan cheese to ensure even distribution throughout the frittata.
Pour the egg mixture over the prime rib and vegetable mixture in the skillet. Use a spatula to gently distribute the ingredients evenly. Allow it to sit for 1–2 minutes so the edges begin to set.
Return the skillet to medium heat and cook for 2–3 minutes until the edges start to firm up, preventing a runny center.
Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the eggs are fully set and the top is slightly golden. Test for doneness by inserting a knife in the center—it should come out clean.
Sprinkle the remaining mozzarella and Parmesan over the top. Return to the oven for 2–3 minutes to melt and lightly brown the cheese, creating a cheesy crust.
Allow the frittata to cool for 5 minutes before slicing. Garnish with extra fresh basil if desired. Serve warm with a fresh green salad or crusty bread for a complete meal.

Notes

Leftover prime rib works perfectly; dice into uniform pieces for even cooking.
Add vegetables like bell peppers, spinach, or zucchini for extra color and nutrition.
Cheese variations: cheddar or Gruyère can replace mozzarella and Parmesan for a different flavor.
Make-ahead: Assemble the frittata and refrigerate for up to 24 hours before baking.
Serve with roasted potatoes, a fresh green salad, or fruit for a complete meal.

Prep Time: 15 minutes
Cook Time: 25 minutes