Tomato and Cheese Breakfast Frittata

Preheat your oven to 375°F (190°C). Crack the eggs into a large bowl and whisk them until well combined.

Add salt and pepper to taste. Slice the tomatoes into thin rounds. Heat olive oil in an oven-safe skillet over medium heat.

Add the sliced tomatoes to the skillet and sauté for 2-3 minutes until they start to soften. Pour the whisked eggs over the tomatoes in the skillet.

Sprinkle the shredded cheese evenly over the egg mixture. Transfer the skillet to the preheated oven.

Bake for 15-20 minutes or until the eggs are set and the cheese is melted and bubbly. Remove the frittata from the oven and let it cool for a few minutes.

Slice the frittata into wedges and serve warm.