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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 460 calories
  • 35 min
  • 4 servings

Ingredients

  • 12 eggs
  • 1 small pkg fresh basil
  • 1 (8 oz) pkg fresh mozzarella cheese
  • 4 cloves garlic
  • 6 tomatoes
  • black pepper
  • extra virgin olive oil
  • salt

Instructions

  1. Wash the fresh produce. Pick the basil leaves off the stems; discard the stems and slice the leaves crosswise into ribbons. Slice the tomatoes into rounds. Peel and mince the garlic.
    • 1 small pkg fresh basil
    • 6 tomatoes
    • 4 cloves garlic
  2. Slice the mozzarella into rounds.
    • 1 (8 oz) pkg fresh mozzarella cheese
  3. Preheat the broiler and position rack in the upper third of the oven.
  4. Heat a skillet over medium heat.
  5. Add olive oil to the skillet and swirl to coat bottom. Add garlic and cook until fragrant, 15-30 seconds. Reserve 5 or 6 tomato slices for later while adding the rest to the skillet. Cook until tomatoes begin to soften, 2-3 minutes.
    • 2 tbsp extra virgin olive oil
  6. Meanwhile, in a large bowl, whisk together the eggs, water, ½ of the basil ribbons (save the rest for garnishing), salt, and pepper.
    • 12 eggs
    • 4 tbsp water
    • ½ tsp salt
    • ½ tsp black pepper
  7. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm by the top is still runny, 5-7 minutes.
  8. Top frittata with mozzarella and remaining tomato slices. Place skillet in the oven until the top is set, 2-3 minutes.
  9. To serve, cut frittata into wedges and garnish with remaining basil ribbons and freshly ground pepper. Enjoy!

Nutrition per Serving

Calories
460
Fat
33g
Net Carbs
8g
Protein
31g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stainless steel or cast iron skillet
  • whisk or fork