Caprese Frittata

• servings: 8 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

12 large eggs

1/2 cup whole milk

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tbsp. olive oil

1 pint cherry tomatoes

2 garlic cloves, finely chopped

8 oz. mozzarella pearls, drained

Prepared pesto, for topping

Directions

Preheat the oven to 400 ̊. Whisk the eggs, milk, salt and pepper in a large bowl.

Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Add the cherry tomatoes and cook, stirring, until mostly burst, about 7 minutes. Add the garlic and cook 1 minute.

Pour the egg mixture into the skillet, then add the mozzarella and stir well to evenly distribute. Reduce the heat to medium-low and cook, undisturbed, until the frittata is just set around the edges, about 2 minutes. Transfer the skillet to the oven and bake until golden and set in the center, about 10 minutes. Let cool 5 minutes in the skillet, then drizzle with the pesto.

Nutrition

• Calories: 240
• Total Fat: 17 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 303 mg
• Sodium: 387 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 17 g