Seasonal Recipe: Caprese Frittata

Don’t you love how nature brings things together in the same season that were meant to be eaten together — like tomatoes and basil. We have tomatoes coming off the vines by the pound and basil is growing out of our ears in our garden at home. Here’s a wonderful way to enjoy both. This makes a satisfying meal any time of the day.

Serves: 1 (full meal) or 2 (snack)

1 Tbsp olive oilcapresefrit
1 clove garlic, sliced
12-15 cherry tomatoes, cut in half
1/4 tsp dried basil
6-8 leaves of basil, chopped
3-4 sprigs of fresh parsley, chopped
2 large eggs, beaten
Splash of milk (optional)
1/2 cup baby spinach, chopped
1 1/2 oz fresh mozzarella, sliced
Sea salt and pepper, to taste
Balsamic vinegar and olive oil, to drizzle

Preheat oven to broil.

Heat oil in a small skillet over medium heat. Once hot, add the garlic and saute until fragrant. Add the tomato slices and dried basil. Cook tomatoes until the blister and become slightly soft. Remove half the tomato mixture to a plate.

Add the whisked eggs, salt and pepper to the pan. Stir the eggs and tomatoes together until well mixed. Reduce heat to medium-low; add the spinach leaves and arrange the mozzarella sliced on top, just pressing them down into the egg mixture. Let eggs cook until mostly set around the edges. The middle will still be runny.

While eggs are cooking, mix reserved tomatoes with fresh basil and parsley.

Place the skillet under the broiler until the top and edges are  golden and the egg is cooked through.

To serve, transfer to plates and top with remaining tomatoes, basil, and parsley mixture. Drizzle with vinegar and oil.

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