Mozzarella and tomato frittata
Frittata is one of my favourite foods – it’s simple, versatile and delicious. This mozzarella and tomato frittata can be served as a meal for brunch or lunch, served as a party nibble, taken to a picnic and so on. It’s very yummy too!
Ingredients
Method
- Drain, wipe clean then dice the mozzarella.
- Cut the tomatoes in half. Roughly chop the basil.
- Beat the eggs with 2 Tbsp of milk. Add the mozzarella cubes and the pesto (or most of the basil leaves).
- Heat the oil over medium heat in a large, heavy based frying pan. Pour in the egg mixture, then scatter the tomatoes over it. Season to taste. Turn down the heat.
- When the top of egg is like gelatine, put it under the grill (broiler) to set. When it’s golden brown, take it out of the oven and, using a spatula, transfer the frittata to a plate.
- Let it cool, then cut it into wedges or squares and serve.