Tomato Basil Frittata

(WTNH) -- Chef Melanie Driscoll shares her recipe for Tomato Basil Frittata.

She has worked in natural foods kitchens for 17 years.

Tomato Basil Frittata

Ingredients:
4 T olive oil
2 medium heirloom tomatoes
10 fresh basil leaves
8 large eggs
1/4 c milk or cream
1/2 c  shredded mozzarella cheese
2 T fresh minced herbs
2 cloves minced garlic
salt and pepper to taste
1 medium yellow onion

Directions:

1. Preheat oven or broiler. If using broiler(preferred) use "low" setting.
2. In a large oven proof non stick pan heat 2T oil over medium heat.
3. Slice the onions,and add them to the pan. Add minced garlic. Stir in a pinch of salt and pepper. 10 minutes.
4. While the onions are cooking, prep the vegetables. Start by picking the basil leaves into a bowl of water, swish them around to remove dirt. Scoop them out and place them onto a towel to dry.
5. Prep the tomatoes by cutting them into quarters then 1/8ths.
6. Pat basil leaves dry. Stack 6 basil leaves on top of each other, then roll them up and give them
7. a thin slice ciffinade.
8. Crack the eggs into a bowl then add milk or cream. Whisk the eggs till frothy.
9. Generously season eggs with fresh herbs, salt and pepper.
10. By now the onions should be done. remove them from the pan and set aside.
11. Coat the pan with 2 T oil.
12. Pour the whisked eggs into the hot pan and cook over medium heat till eggs start to set. With a fork gently pull the newly set edges in, and the un cooked eggs will create another layer. Do this twice to create a nice "crust" edging. This will provide a nice solid frittata.
13. Once the bottom has set layer in the vegetables, onions, basil, and tomatoes then cheese.
14. Then place the f rittata under the broiler. Keep an eye on it until the top turns brown.