Inspired by a Caprese salad, Lisa's frittata is a great option for a brunch or dinner!
15 mins Cook Time
25 mins Yield: 2 servings
- 4 Eggland's Best eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 1/2 cup seeded and chopped cherry tomatoes
- 1/4 cup mozzarella cheese
- 8 basil leaves, cut into ribbons
- Day old baguette (optional, if making with crostini)
- 1/4 cup olive oil (for crostini)
- 1 garlic clove, peeled (for crostini)
Preheat oven broiler to high heat.
Heat olive oil in medium-size, oven-proof skillet over medium-hight heat.
Add garlic and cook until fragrant.
Add chopped tomatoes and cook until most of the water from the tomatoes is absorbed (approximately 3 minutes).
Scramble eggs and milk together and pour over tomatoes and stir.
Sprinkle cheese and basil ribbons evenly over top, and cook until the bottom is set (edges will be slightly browned).
Remove pan from stovetop and place in broiler for approximately 5 minutes. Frittata will be done when top puffs up slightly and top is golden brown.
Serve with crostini and a mixed greens salad. (optional)
If serving with crostini:
Slice baguette into 1/2 inch rounds.
Lightly brush each round with olive oil.
Place in 350 degree F oven for approximately 15-20 minutes or until golden brown.
Remove crostini from oven and rub lightly with garlic.
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