Ingredients

The following ingredients have 6 Servings
  • 8 eggs, room temperature
  • 1/4 cup milk (or heavy cream)
  • 1/4 cup basil, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons avocado oil (or vegetable oil)
  • 1/4 lb. mozzarella cheese, sliced into 1/8-inch thick rounds
  • 2 tablespoons olive oil
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon balsamic vinegar

Instruction

  • Combine eggs, milk, basil, 1/2 teaspoon salt and pepper in a large bowl. Whisk to combine.
  • Place an oven rack about 2-3 inches from the top and set broiler to high.
  • Heat oil in a large cast-iron (or oven-safe) skillet over medium-high heat. When hot, add eggs and cook for 2 minutes, using a spatula to pull back and loosen the eggs slightly from the sides, allowing more raw egg to coat the pan. Remove from heat and let it rest for one minute.
  • Place sliced mozzarella rounds on top of the eggs and place skillet in the oven. Broil on high for 2-3 minutes, or until eggs are just set.
  • While frittata is cooling, heat olive oil in a small pan over high heat. Add tomatoes and cook, gently swirling the pan often, for 5-7 minutes, until tomatoes are browned and beginning to burst. Season with remaining salt and balsamic vinegar.
  • Spoon tomatoes on top of frittata. Serve immediately or at room temperature.