Caprese Frittata

By margiekyle

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

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from closetcooking.com

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