Tomato Basil And Mozzarella Frittata |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is from The Wine and Food Lover's Diet. It has it a refreshing frittata bursting with flavor. Ingredients:
10 fresh basil leaves |
1 tbsp evoo |
1 clove garlic, very finely minced |
5 eggs, lightly beaten |
kosher salt, pepper |
1 large handful cherry tomatoes, quartered |
1/4 cup shredded mozzerella cheese |
Directions:
1. Arrange broiler rack about 6 inches from heat source and preheat oven to 450F.
2. Stack half the basil leaves and roll into a tight cylinder. Cut rolled leaves crosswise to make thin strips. Repeat with remaining leaves and set aside.
3. In a large, ovenproof skillet, warn the EVOO over medium heat. Add garlic and cook until softened, ~ 1 minute.
4. Pour in the eggs and season to taste with salt and pepper. Stir briefly, then let eggs begin to set around the edges. Using a spatula, lift edges and tilt the pan allowing the uncooked eggs to run underneath. Cook until eggs are set on bottom and still liquid on top.
5. Turn off heat, scatter basil, tomatoes and cheese evenly over top of eggs.
6. Place skillet in oven and cook until eggs are set, edges are puffed, and the cheese is melted, ~ 1 to 2 minutes. Do Not OverCook... eggs should remain moist.
7. Slide frittata onto a onto a plate, cut in half and serve.
8. Recommendations: try some olives, or onions, or mushrooms with this.
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