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.
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
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.