This colorful, garden-fresh frittata with the flavors of the best salad of the season – Caprese – is a wonderful meal. This recipe is from Alltagsessen, June 2012. It takes 25 minutes in total, with 10 minutes of preparation time, and serves 4. The ingredients include 8 large eggs, 1/3 cup of basil pesto, coarse salt and pepper, 1 cup of shredded fresh mozzarella (4 ounces), 1 teaspoon of olive oil, and 2 small tomatoes, thinly sliced. To prepare, preheat the oven to 425 degrees Fahrenheit. In a large bowl, lightly beat the eggs. Stir in the pesto, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, and 3/4 cup of mozzarella. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the egg mixture and cook, stirring occasionally, for 1 to 2 minutes. Arrange the tomatoes on top in a layer and sprinkle with the remaining mozzarella. Bake until puffed and the center is just set, 10 to 12 minutes. Let sit for 5 minutes; run a rubber spatula around the edge and underneath the frittata before transferring it to a cutting board. Cut into wedges and serve. This simple egg dish works just as well as the centerpiece of brunch or a quick dinner.
Carter
27.04.2023 @ 02:12
This colorful, garden-fresh frittata with the flavors of the best salad of the season – Caprese – is a wonderful meal. This recipe is from Alltagsessen, June 2012. It takes 25 minutes in total, with 10 minutes of preparation time, and serves 4. The ingredients include 8 large eggs, 1/3 cup of basil pesto, coarse salt and pepper, 1 cup of shredded fresh mozzarella (4 ounces), 1 teaspoon of olive oil, and 2 small tomatoes, thinly sliced. To prepare, preheat the oven to 425 degrees Fahrenheit. In a large bowl, lightly beat the eggs. Stir in the pesto, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, and 3/4 cup of mozzarella. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the egg mixture and cook, stirring occasionally, for 1 to 2 minutes. Arrange the tomatoes on top in a layer and sprinkle with the remaining mozzarella. Bake until puffed and the center is just set, 10 to 12 minutes. Let sit for 5 minutes; run a rubber spatula around the edge and underneath the frittata before transferring it to a cutting board. Cut into wedges and serve. This simple egg dish works just as well as the centerpiece of brunch or a quick dinner.