Caprese Frittata with Fresh Mozzarella & Basil Ribbons

Directions

1. Wash the produce, remove basil leaves from the stems, and slice basil into ribbons. Cut the tomatoes into rounds and mince the garlic after peeling.
2. Slice the mozzarella into rounds.
3. Preheat the broiler and position the rack near the top of the oven.
4. Heat a skillet over medium heat and add olive oil to coat the bottom.
5. Add the minced garlic and cook just until fragrant, about 15–30 seconds. Reserve 5–6 tomato slices for later, and add the rest to the skillet. Cook 2–3 minutes until the tomatoes start to soften.
6. In a medium bowl, whisk eggs with a splash of water, half the basil ribbons, salt, and pepper.
7. Reduce heat to medium-low and pour the egg mixture into the skillet. As the edges set, gently lift them with a spatula to let uncooked egg flow underneath. Cook until the bottom and sides are set while the top remains slightly runny, about 5–7 minutes.
8. Top the frittata with mozzarella and the remaining tomato slices. Transfer the skillet to the oven and broil until the top sets, 2–3 minutes.
9. To serve, cut into wedges and garnish with the remaining basil ribbons and a crack of pepper.