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mozzarella-tomato-basil-frittata

Photo by: Ben Fink
Comments: 0
 

Recipe

Kathy Thomas

I created this recipe for a brunch with friends in our apartment to watch a Duke University basketball game. It is meant to be a twist on the usual pizza. I’m terrible at flipping omelets, and I had twelve people to serve, so a couple of frittatas made sense. I let the cheese get good and melted, and I serve the frittatas on ceramic platters we bought on our honeymoon. The recipe is wonderful for summer entertaining.

Yield : Makes 12 servings

Ingredients

  • 12 large eggs
  • ½ cup whole milk
  • 2 tablespoons extra virgin olive oil
  • 4 large ripe tomatoes, peeled and sliced
  • 1 pound fresh or smoked mozzarella, diced
  • 2 tablespoons slivered basil leaves
  • Salt and freshly ground black pepper

Directions

Preheat the broiler.

In a large bowl, beat the eggs with the milk.

Pour 1 tablespoon of the oil into a very large ovenproof skillet, or use 2 skillets with half the ingredients in each. Place over medium heat on the stovetop and pour in the egg mixture. Scatter the tomatoes, cheese, and basil over the eggs. Season with salt and pepper to taste.

When the bottom just begins to brown, place the skillet under the broiler just until the top is set, a minute or less. Remove from the oven and use a large spatula to transfer the frittata to a serving platter. Cool about 10 minutes, cut into wedges, and serve.

Notes

Fresh ripe tomatoes and high-quality fresh mozzarella (or, if you prefer, smoked mozzarella) are the keys to the success of this recipe. A well-seasoned cast-iron skillet works extremely well.


© 2009 The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

222kcal (11%)
236mg (24%)
8mg (13%)
169mcg RAE (6%)
254mg
22mg
16g
3g
1g
4g
242mg (81%)
605mg (25%)
7g (35%)
16g (25%)
1mg (7%)
 

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