Tomato, Basil And Mozzarella Frittata
This breakfast dish is high in protein with some healthy fat and wholesome carbohydrates. You will be energized all morning. The high protein content of this great tasting frittata helps you burn fat for energy.
Ingredients (Serves Two):
- 1 tablespoon olive oil
- 1 clove garlic, very finely chopped
- 5 eggs, lightly beaten
- salt
- freshly ground pepper
- 1 large handful cherry tomatoes, halved or quartered if large
- 1⁄4 cup shredded mozzarella cheese
Preparation:
- Arrange the broiler rack about 6 inches from the heat source and preheat the broiler, or preheat the oven to 450°F (232°C). Stack half of the basil leaves on top of one another and roll into a tight cylinder. Cut the rolled leaves crosswise to make thin strips. Repeat with the remaining leaves and set aside.
- In a large, ovenproof skillet over medium heat, warm the oil. Add the garlic and cook for one minute, stirring frequently, until softened. Pour in the eggs and season to taste with salt and pepper. Stir briefly and then let the eggs begin to set around the edges. Using a spatula, lift the edges and tilt the pan to allow the uncooked eggs to run underneath. Cook until the eggs are set on the bottom and still liquid on top.
- Turn off the heat and scatter the basil, tomatoes and cheese evenly over the top of the eggs. Place the pan in the broiler or oven and cook for 1 to 2 minutes, until the eggs are set, the edges are pulled, and the cheese is melted. Do not overcook, the eggs should remain moist. Slide the frittata onto a plate, cut in half and serve.
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