Preheat oven to 350 degrees Fahrenheit.

Grate 8 ounces of Vermont sharp cheddar cheese and toss with 1 tablespoon of all-purpose flour.

Place the cheddar cheese mixture in the bottom of an ungreased 9-inch pie plate.

Grate 4 ounces of Monterey Jack cheese and sprinkle over the cheddar cheese.

In a separate bowl, combine 6 beaten eggs and 1/2 cup of half-and-half.

Add 1 tablespoon of Worcestershire sauce to the egg mixture and mix well.

Pour the egg mixture over the cheeses in the pie plate.

Dice 1 large tomato and chop 3 tablespoons of fresh basil.

Sprinkle the diced tomato and chopped basil evenly over the egg mixture.

Place the pie plate in the center of the preheated oven.

Bake for 35 to 40 minutes, or until the frittata is set and lightly golden brown.