Nutrition Facts

Instructions

• STEP 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.

  • ½ small pkg fresh basil
  • 3 tomatoes
  • 2 cloves garlic

• STEP 2

  Slice the mozzarella into rounds.

  • ½ (8 oz) pkg fresh mozzarella cheese

• STEP 3

  Preheat the broiler and position rack in the upper third of the oven.

• STEP 4

  Heat a skillet over medium heat.

• STEP 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.

  • 1 tbsp extra virgin olive oil

• STEP 6

  Meanwhile, in a medium bowl, whisk together the eggs, water, ½ of the basil ribbons (save the rest for garnishing), salt, and pepper.

  • 6 eggs
  • 2 tbsp water
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 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.

• STEP 8

  Top frittata with mozzarella and remaining tomato slices. Place skillet in the oven until the top is set, 2-3 minutes.

• STEP 9

  To serve, cut frittata into wedges and garnish with remaining basil ribbons and freshly ground pepper. Enjoy!