Caprese Frittata with Fresh Mozzarella & Basil Ribbons

By trishg

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

Ingredients

• 6 eggs
• ½ small pkg
• fresh basil
• ½ (8 oz) pkg
• fresh mozzarella cheese
• 2 cloves
• garlic
• 3 tomatoes
• black pepper
• extra virgin olive oil
• salt

Preparation

Step 1

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

2. Slice the mozzarella into rounds.
½ (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.

1 tbsp extra virgin olive oil

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

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!