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!

Ingredients

4 – 6 Servings

7 gr Basil leaves

190 gr cherry tomatoes halved

125 gr mozzarella cheese diced

10 eggs

1 tablespoon cream or milk

1 tablespoon olive oil

Salt and pepper

Directions

Preheat the oven at 220ºc. Reserve some leaves for garnish. Cut the rest of basil leaves into thin ribbons. Mix in a bowl the basil, tomatoes, mozzarella, and a pinch of salt and pepper. Set aside for 10 minutes.

In other bowl, whisk the eggs, cream, and a pinch of salt and pepper.

Warm the olive oil in a 25cm ovenproof nonstick frying pan over medium-low heat. Add the egg mixture and cook, stirring gently, until the eggs begin to set.

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.

Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata into the platter.