Tomato-Basil Mozzarella Frittata
It’s a scorcher out there! On days like this, who wants to be in her kitchen cooking a hot meal?! There’s a saying “If you can’t take the heat, get out of the kitchen!” It’s no fun standing over hot flames when it’s hot outside, but dinner still needs to be put on the table. A few weeks ago I made a delicious frittata that was inspired by the Tomato-Pesto Frittata from Everyday Food. Tonight is a perfect night for this dish. Tomatoes and basil evoke the flavors of summer and an easy to make, light recipe won’t leave you stuffed and sweating. The frittata does require a little time standing over the stove and in front of the oven, but only a few minutes, which I think everyone can handle.
Tomato-Basil Mozzarella Frittata (modified recipe from Everyday Food)
- 6 large eggs
- 4 large egg whites
- 1/3 cup basil pesto I made my own with basil, grated parmesan cheese, and olive oil
- Kosher salt and freshly ground pepper
- 6 ounces fresh mozzarella shredded and divided (1 1/2 cups total)
- 1 teaspoon olive oil
- 1 small red tomato thinly sliced
- 1 small orange tomato thinly sliced
Preheat oven to 425 degrees F.
In a large bowl, lightly beat the eggs and egg whites. Stir in pesto, salt, pepper, and 1 cup mozzarella.
In a large oven-safe skillet, heat olive oil over medium-high. Add egg mixture and cook, stirring occasionally, 1-2 minutes. Arrange tomatoes in a single layer on top and sprinkle with the remaining mozzarella.
Bake frittata until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes.
Run a rubber spatula around edge and beneath frittata before cutting into it. Slice into wedges and serve.
I served the frittata with a mixed salad with avocados and a few slices of a baguette.
What do you like to have for dinner on hot days?