- 6
- 10 mins
- 40 mins
Ingredients
- 1 teaspoon oil
- 8 ounces cherry tomatoes
- 2 cloves garlic, chopped
- 8 eggs
- 1/2 cup milk or cream
- 1/4 cup parmigiano reggiano (parmesan), grated
- 4 ounces mozzarella, cubed
- 1/4 cup pesto
- 1/4 cup basil
- salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
Preparation
Step 1
Heat the oil in a pan over medium-high heat, add the tomatoes and cook until they just start to blister and caramelize, about 5-10 minutes.
Reduce the heat to medium-low, add the garlic and cook until fragrant, about a minute
Add the mixture of the eggs, milk, cheeses, pesto, basil, salt and pepper, pour into the pan and cook until the eggs are almost set, about 7-10 minutes.
Transfer the pan to a preheated 400F/200C oven and bake until the top is a nice light golden brown, about 10 minutes.
Meanwhile, simmer the balsamic vinegar and brown sugar in a small sauce pan over medium heat until it has deuced by about 1/2, about 5 minutes.
Servings: 6
Nutrition Facts: Calories 333, Fat 24g (Saturated 5g, Trans 0), Cholesterol 271mg, Sodium 513mg, Carbs 10g (Fiber 1g, Sugars 7g), Protein 17g