I want to first wish everyone a very happy and healthy new year! I wish you all amazing things. Here is the perfect New Years Eve workout for you!
Now to the great frittata I made yesterday. I went to whole foods a couple days ago and picked up a fresh mozzarella ball and tomatoes. I knew I had a lot of basil in my fridge and did not want it to go bad, and what goes better with basil than mozzarella and tomatoes!? Yesterday morning I was so excited to make a beautiful tomato, basil, and mozzarella cheese Frittata.
PRE HEAT your oven to 350
First, I heated a pan with EVOO and garlic. Then I added diced tomatoes. I let it cook and continuously mixed for about 4 minutes. I mixed 5 eggs (for camera man and I) and added a tiny bit of water (makes the eggs fluffy!) and about 1/2 a cup of chopped FRESH basil, salt and pepper!
After the tomatoes were cooked enough I added in the egg and basil mixture. The pan is now set to low/medium heat. I let the egg mixture settle for about 1 minute in the pan.
After about a minute or two sitting on low heat I removed the pan from the stove top and moved it in to the oven. MAKE SURE that your pan can go in the oven before you do this!! I do not want your pan to melt!
I let the egg mixture sit in the oven for about 15-18 minutes. The length of time you let your eggs sit in the oven all depends on how well you like your eggs cooked. Take some peaks at it by looking through the oven, try not to open it, and you will know it is cooked when the sides start to puff up. Some people like the top a little runny, this is up to you.
Now comes the FRESH mozzarella After about 13-15 minutes of your eggs in the oven you want to add some slices of fresh mozzarella to the top. Open the oven and place the mozzarella slices randomly around the frittata, close the oven and let the cheese melt for a couple more minutes.
I opened my package of what I thought was fresh mozzarella….
I accidentally bought whipped cream cheese!!!! Oh man!
Instead I topped my frittata off with some sliced avocado. It was delicious. The avocado gave the frtittata the creamyness it needed! Perfecto!