Tomato Frittata (Frittata al Pomodoro)
Servings: 2
Ingredients
- 8 jumbo (or extra large) eggs
- 2 cloves garlic, minced
- 2 cups cherry tomatoes
- 1/4 cup freshly-grated Parmigiano cheese
- 1/3 cup fresh, soft buffalo di mozzarella, chopped into ¼" pieces
- 1 cup fresh basil leaves, chopped
- 2 Tbsp. olive oil
- 1 pinch of salt and pepper sea salt is best
Instructions
- On a medium-heat stove burner, warm up the olive oil in a NON-STICK 9 inch frying pan.
- Add minced garlic and saute' until edges begin to brown; about 2 minutes.
- Remove garlic and place to the side to add later.
- Add the tomato halves to the SAME oil used to saute' the tomatoes for about 20 minutes, long enough for the tomatoes to sweat out their juices into the olive oil.
- While sauteeng the tomatoes, in a medium mixing bowl, add the eggs with Parmigiana, mozzarella, and basil (leaves removed from stems).
- Remove all but one teaspoon of the sauce that formed in the pan while sauteing the tomatoes. Pour the egg mixture into the pan of tomatoes, garlic, and oil. Stir to mix everything well.
- As the egg mixture cooks, lift up the edges to allow the liquid egg mixture to fall underneath the frittata to cook more. Do this for all of the liquid parts of the frittata, until all of the liquid mixture has cooked. Cook until the edges start to set, and yet the middle is still a little runny.
- At that point, place the skillet into the oven and bake for about 15 minutes. When most of the liquid portion of the frittata is cooked; place the frying pan with frittata, into a 375℉ oven.
- Bake for 20 minutes. Then turn on the oven broiler and broil for 5 - 10 minutes keeping a very strong eye on the frittata to pull out when the frittata has turned golden-brown in some places of the top of the frittata. Do not allow the frittata to turn brown or burn.
- Place the hot frying pan on a baking rack to cool down. If baked in a non-stick pan, place a serving plate on top and flip the frittata over. If a non-stick pan is used, the frittata shouid easily flip over to place on the platter. If the frittata is sticking to the skillet, serve it like it is and don't try to flip it over.
- Garnish with fresh basil leaves and serve immediately.
- Buon Appetito!