Tomato, Basil & Fresh Mozzarella Frittata
I'm not a big fan of breakfast, I'd rather wait the few hours after I get up to have an early lunch instead. But every now and then I like to have a frittata, which is nothing more than an omelette you bake in the oven (it just sounds so much better doesn't it...fri-ta-ta!). The eggs are so fluffy and I just love all of the flavor combinations you can make. By baking it in the oven, it also gives you those 10 extra minutes to prepare anything else you may want to serve along with it. I've made this many different ways, but this is my all time favorite. It even makes a great, quick dinner idea since it takes no time at all to make. If you're making it for a larger crowd, I like to cut back on the whole eggs and use mostly egg whites with a few whole eggs thrown in for color.
- 4 eggs
- 0.25 cup 2% milk
- 1 Tbsp freshly chopped basil
- 1 roma tomato, chopped
- 2 Ounce fresh mozzarella, chopped
- cooking spray
- In a bowl, whisk together all of the ingredients. Heat a stainless steel saute pan over medium and spray generously with cooking spray (I use Olive Oil or Canola), making sure you get the sides.
- Add the egg mixture to the pan and push the eggs towards the center, allowing them to cook evenly. When most of the liquid has been cooked, place the entire pan in the oven and bake at 350 degrees for approximately 10 minutes or until the eggs have set and are firm.
- CAREFULLY remove the pan from the oven with an oven mitt (YES, the handle will be hot!).
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