Recipe: Caprese Frittatta

Caprese Fritatta

2 tablespoons olive oil
1 cup chopped fresh tomatoes
1 small potato, cooked, peeled and sliced
7 large eggs
1/4 cup heavy cream
1/3 cup basil leaves, thinly sliced
1/4 cup crumbled goat cheese
1/4 cup diced mozzarella

Salt and freshly ground pepper

Set broiler to high and place the oven rack in the middle of the oven. In a medium ovenproof, non stick skillet, heat olive oil over medium heat. Add tomatoes and potatoes; season with pepper and a pinch of salt. Cook until tomatoes begin to soften, about 2 minutes. Add crumbled goat cheese.

Meanwhile, whisk eggs in a large bowl; add cream and basil. Season with salt and pepper. Pour the eggs over the tomato mixture and cook for 2 minutes. Using a rubber spatula, gently loosen the cooked eggs from the sides and bottom and allow the raw egg to run underneath. Cook another minute and loosen sides once more. Sprinkle top with mozzarella cheese and place pan under the broiler; cook for 5 minutes or until the eggs are set and slightly browned. Let frittata sit for 10 minutes then slide onto serving platter. May be served at room temperature.