- 8 large eggs
- 3 tbsp milk or cream
- Salt and freshly ground black pepper (about ½ tsp each)
- 2 tsp olive oil or butter
- 3.5 oz/100 g soft, fresh mozzarella cheese, sliced
- 1 plum tomato, very thinly sliced
- 2 tbsp basil pesto (see variation below for non-pesto version)
- Chopped fresh basil for garnish (pictured)
You will need a 10-inch, oven-proof, non-stick skillet with a lid for this recipe.
- In a medium bowl, whisk together eggs, milk, salt and pepper until well blended and a bit frothy. Heat olive oil in non-stick skillet over medium heat. Add egg mixture. Reduce heat to medium-low, cover and cook for 5 to 7 minutes, until edges look like they're beginning to set. Using a rubber spatula, raise the edges of the frittata so that any uncooked egg runs underneath. Cover and cook 2 to 3 more minutes, until top is still a bit wet but almost cooked through. Meanwhile, preheat oven broiler but leave rack in center position.
- Layer slices of mozzarella and tomatoes over eggs in skillet. Dot with small dollops of pesto. Transfer skillet to oven and broil frittata for 1 to 2 minutes, until cheese is melted and eggs are completely cooked and slightly browned around edges. Be careful not to burn it!
- Remove frittata from oven and sprinkle with fresh basil (optional). Let cool 5 minutes before slicing and serving. (This frittata tastes better and is easier to slice when it's warm and not hot.)
Makes 4 servings
To lower the fat content or if you're just not a fan of pesto, simply omit it from the recipe. Then add 1/3 cup freshly grated Parmesan cheese to the beaten egg mixture before cooking, and sprinkle lots of chopped, fresh basil over the finished frittata before serving.
Per serving: 257 calories, 18 g fat (6.5 g saturated fat), 17 g protein, 4 g carbohydrate, 390 mg cholesterol, 520 mg sodium, 0.3 g fiber