Name: Caprese Frittata with Fresh Mozzarella & Basil Ribbons
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 18 eggs; 1 ½ small pkgs fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 6 cloves garlic; 9 tomatoes; black pepper; extra virgin olive oil; salt

Caprese Frittata with Fresh Mozzarella & Basil RibbonsCaprese Frittata with Fresh Mozzarella & Basil Ribbons — a 35-minute dinner recipe with 8 ingredients, serving 6.Ingredients

18 eggs

1 ½ small pkgs fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

6 cloves garlic

9 tomatoes

black pepper

extra virgin olive oil

salt

Instructions

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.

Slice the mozzarella into rounds.

Preheat the broiler and position rack in the upper third of the oven.

Heat a skillet over medium heat.

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.

Meanwhile, in a large bowl, whisk together the eggs, water, ½ of the basil ribbons (save the rest for garnishing), salt, and pepper.

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.

Top frittata with mozzarella and remaining tomato slices. Place skillet in the oven until the top is set, 2-3 minutes.

To serve, cut frittata into wedges and garnish with remaining basil ribbons and freshly ground pepper. Enjoy!

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