Saturday, July 17, 2010

Frittata with Basil and Tomato

To prevent my basil from going to waste, I made one of my favorite breakfasts.  Simply take three eggs, beat them well with a hand mixer, pour into a small skillet coated with cooking spray, and sprinkle the top with quartered cherry tomatoes and basil chiffonade.  DO NOT STIR!  Cook on the stove, on medium heat, until the edges are set and the bottom is starting to brown.  Then, place in the oven on the low broil setting until the center of the frittata is set.  Sprinkle the top with a few tablespoons of shredded cheese, mozzarella or a cheddar-jack mix, and allow to melt.  Slide onto a plate and serve.  Enjoy!

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