Quick Summer Frittata





  • 6 large eggs
  • Fresh ground pepper, to taste
  • 1 Tbs. water
  • 1 cup small tomatoes*, halved
  • Large handful of basil*, about 10 leaves, sliced
  • Mozzarella

*Get this from the farm!

How To

  1. Whisk the eggs, pepper, and water in a medium bowl, set aside.
  2. Heat a nonstick skillet over medium-low heat. Stir the tomatoes around for about 3 minutes to soften them.
  3. Add the basil and eggs to the skillet, cover, and let sit until the eggs have cooked through, 5-7 min.
  4. Top with a handful of mozzarella.
  • Pro-tip: With eggs, the higher the heat they are cooked on, the tougher this makes the eggs.
  • Pro-tip: If the center of the frittata is not setting, place in the broiler for a few minutes.

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