TOMATO, BASIL AND MOZZARELLA FRITTATA

10 fresh basil leaves
1 tablespoon olive oil
1 clove garlic, very finely chopped
5 eggs, lightly beaten
Kosher salt, pepper
1 large handful cherry tomatoes, halved or quartered
1/4 cup shredded mozzarella cheese

Arrange broiler rack about 6 inches from heat source and preheat, or preheat oven to 450 degrees F.

Stack half the basil leaves and roll into a tight cylinder. Cut rolled leaves crosswise to make thin strips. Repeat with remaining leaves and set aside.

In large, ovenproof skillet over medium heat, warm the oil. Add garlic and cook, stirring frequently, until softened, about 1 minute.

Pour in eggs and season to taste with salt and pepper. Stir briefly, then let eggs begin to set around the edges. Using a spatula, lift edges and tilt pan to allow uncooked eggs to run underneath. Cook until eggs are set on bottom and still liquid on top.

Turn off heat and scatter basil, tomatoes and cheese evenly over top of eggs.

Place pan in broiler or oven and cook until eggs are set, edges are puffed, and cheese is melted, 1 to 2 minutes. Do not overcook; eggs should remain moist.

Slide frittata onto a plate, cut in half and serve.

Makes 2 servings
Source: The Wine and Food Lover's Diet: 28 Days of Delicious Weight Loss by Phillip Tirman