- 2 large eggs
- Pinch kosher salt
- Pinch freshly ground black pepper
- 2 sun-dried tomatoes, thinly sliced
- 1 1/2-inch thick round fresh mozzarella cheese, sliced into 1/4-inch pieces
- 2 fresh basil leave, chiffonaded (rolled & thinly sliced)
Crack the eggs into a small bowl and whisk until combined. Heat a small, heatproof nonstick skillet over medium heat. Add the eggs.
Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the sun-dried tomatoes and fresh mozzarella.
Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed. Thinly slice the basil leaves. Remove frittata from the oven, slide it onto a plate and sprinkle the basil over top. Makes 1 small frittata.
Source: Cookin Canuck