Tomato-Basil Mozzarella Frittata (modified recipe from Everyday Food)
This recipe has wonderful Italian flavors and is perfect in July and August, when tomatoes and basil are at their prime.
Course
Breakfast, Dinner, Entree, Lunch, Main
Cuisine
Italian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
AuthorJessica Levinson
Ingredients
6large eggs
4large egg whites
1/3cupbasil pestoI made my own with basil, grated parmesan cheese, and olive oil
Kosher salt and freshly ground pepper
6ouncesfresh mozzarellashredded and divided (1 1/2 cups total)
1teaspoonolive oil
1small red tomatothinly sliced
1small orange tomatothinly sliced
Instructions
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.