Caprese Frittata with Fresh Mozzarella & Basil Ribbons

[Sincerely-Food-Chef]

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!