Sunday, August 15, 2010

Tomatoes, Mozzarella and Basil Fritatta

Summer days in Asturias have that thing where the days look that they have 36 hours instead of 24. Days are so long and the temperature is so mild that so many things can be done in a day!
In one of those rare days when the sky is clear blue with no clouds I organize everything around the beach. Beaches in here are not crowed and there is always this northeast wind that keeps the heat “under control”.

In one of those sunny days, the last thing that you do is staying indoors. So for lunch I prepared something easy and fast: Tomato, mozzarella and basil frittata. Eggs from my cousin hens, tomato and basil from my garden produce …. Nice, nice, nice!
The recipe is from a book that I bought at Williams Sonoma in one of my New York trips. The book is all about eggs. Eggs in all possible ways. (“Eggs” by Jodi Liano)
I hope you like it!

190 gr cherry tomatoes halved
125 gr mozzarella cheese diced
10 eggs
1 tablespoon cream or milk
1 tablespoon olive oil
Salt and pepper

Gently stir in the tomatoes and mozzarella mixture. Cook undisturbed until they begin to set around the edges, 2-3 minutes.
Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 minutes more.


Anonymous said...

bueno bueno , acabo de descubrir tu blog y estoy maravillada!!!! eres una maestra de la cocina, muchas gracias por compartir tu arte con los demás.
Además queria decirte lo mucho que me gustan las fotos de tu blog, tienen el equilibrio perfecto entre arte culinario y arte fotográfico. De verdad enhorabuena, un saludo

Mariola said...

Hola Vicky!

Muchisimas gracias por tu comentario!! De verdad que de maestra nada pero le pongo mucha ilusion!

Espero seguir viendote por aqui!