Tomato, Basil and Mozzarella Frittata

In the evenings, I often browse the internet looking for new recipes.    I find it challenging and a little exciting trying new recipes.    (Although it is necessary to try it first before I serve it to our guests at The Pearl.)     I always love Insalata Caprese Salad, and found on the internet a variety of recipes that add eggs to the basic ingredients, making a very tasty breakfast.     This recipe comes together quickly and is easy to make.
Preheat the broiler and set the rack about 6 inches from the heat.
Cut:
10 fresh basil  –  rolled into a tight cylinder and cut to make thin strips.
In a 10 inch ovenproof skillet add:
1 tbsp extra virgin olive oil
1 clove garlic minced very fine – cooked until softened
In separate bowl lightly beat:
5-8 eggs
Salt and pepper
Pour eggs into pan and let eggs begin to set around the edges.   Using a spatula, lift the edges of the egg and tilt the pan allowing the uncooked eggs to run underneath the cooked eggs.   Cook until eggs are set on the bottom and still liquid on top.
Remove from heat and scatter on top of the eggs:
Chopped basil
1 large handful of cherry tomatoes, quartered
¼ cup shredded mozzarella cheese
Place skillet under broiler and cook until eggs are set, edges are puffed and the cheese is melted  –  about 1-2 minutes.   Be careful not to overcook the eggs.   They should be moist.
This is also good with olives, onions or mushrooms.

- Mary

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