Saturday, August 16, 2014

Margarita Frittata recipe

A few days ago, we spent the morning at the zoo.  It was a long day because both of the kids were really having off days.  We usually stay at the zoo for 4 or more hours when we go.  It is their favorite place to go but, we only made it 2 hours and I had just had it.  I knew naps and a good dinner were needed so we packed up early and headed home.  

On the way home in the quiet car I decided to make breakfast for dinner.  It is one meal that both kids and Mike enjoy eating.  And how much easier does eggs and bacon get.  
I was wanting something a little bit more than just scrambled eggs so, I came up with this frittata for Mike and I to eat.  The kids had scrambled eggs and were really happy with that.  

This Margarita Frittata turned out great.  Easy, really inexpensive and full of flavor.  Mike and I both loved it. I will be adding this to the make again list for sure.  

Margarita Frittata

Pre heat oven to 350 degrees
Use a oven safe, no stick skillet (I used a 10 inch size)

1 clove garlic, finely minced
1/2 Cup cherry tomatoes, halved
1/4 Cup fresh basil, cut into ribbons
6 thin slices of Fresh Mozzarella cheese
Tablespoon of Oil
8 Eggs
Splash of Milk
1/4 Cup Parmesan cheese
Kosher Salt and Fresh Pepper to taste

First start by sautéing the garlic in a little bit of oil.  Make sure it doesn't get brown or it will taste bitter.  Then, turn off the heat and layer in the tomatoes, basil and mozzarella.
Whisk together eggs, splash of milk and Parmesan.  Add salt and pepper.
Pour eggs on top of layers.
Turn heat back on to Medium high and let eggs cook to set a bit.  Then put the entire skillet into the oven and bake for 20 minutes.
Check with a toothpick by poking it into the middle and taking it out, it should be clean and that means it is done.
Let cook for 5 minutes.  I flipped it out of the pan to cut it and serve it but, you could leave it right in the pan.  This can be served warm, or at room temperature.

Cheers :)

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