I love eggs and don’t need an excuse to eat them. So I created this BLD (Breakfast/Lunch/Dinner) fritatta that can be eaten at anytime of the day.
|The Domestic Life Stylist
1 1/2 tablespoons olive oil
3 basil leaves *chiffonade
1/4 teaspoon salt
1/2 tablespoon minced fresh garlic
1/8 teaspoon freshly cracked black pepper
1/3 cup Italian cheese blend (fontina, romano, mozzarella, asiago)
1/2 cup plum tomatoes, coarsely chopped
1 dozen eggs, well beaten in blender or food processor
1/2 cup mozzarella
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Grated Parmesan cheese garnish if desired
*Cooking technique: Stack basil, roll them tightly, then cut across the rolled leaves with a sharp knife, producing fine ribbons.
Preheat oven to 350 F
Add 1/2 tablespoon of olive oil to 10 inch skillet on medium heat.
In large bowl add eggs, basil, salt, minced garlic, tomatoes, pepper and cheese blend and stir.
Pour into skillet and cook until eggs begin to set.
Once eggs begin to firm up around the sides of pan, remove from heat.
Sprinkle with mozzarella cheese and place skillet into oven.
Cook for about 20 minutes more or until eggs are no longer runny.
While the frittata is cooking, place the remaining olive oil (1 tablespoon), oregano and garlic powder into a small bowl and mix well.
Remove the frittata from the oven and brush with the olive oil mixture.
Return the frittata to the oven for an additional minute or until the frittata is firm.
Garnish with Parmesan cheese while hot.
Eat with bacon or sausage for a hearty breakfast.
Enjoy with a side salad for a tasty lunch.
Pair with grilled vegetables for a healthy dinner.
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