Frittata with Fresh Jersey Tomatoes, Mozzarella and Basil

I came back from vacation to find the first of my home grown tomatoes ready in our garden. In my book there is nothing more delicious than a Jersey tomato. You can tell by the perfect mix of sweetness and acid that a tomato has been plucked from a vine growing in New Jersey soil. I decided to use some of the tomatoes in a frittata we had for brunch. A frittata is an Italian egg dish that is kind of cross between an omelet and a quiche. It is started in a skillet like an omelet but instead of being folded over it is finished in the oven or under a broiler. If you have some fresh tomatoes try this recipe. It is delicious.

Frittata with Fresh Jersey Tomatoes, Mozzarella and Basil

6 eggs beaten
2 T grated Romano or Parmesan cheese
2 T olive oil
1 medium or 2 small fresh tomatoes, seeded an cubed
1/4-1/2 ball of mozzarella, sliced
6 leaves of fresh basil
salt and pepper

Mix the grated cheese into the eggs. Heat olive oil in oven proof skillet. Pour egg mixture into pan and draw eggs from side and fold until they are almost set. Press tomatoes into top of the egg mixture. Season with salt and pepper. Arrange mozzarella and basil on top of frittata so that about 3/4 of egg mixture is covered. Put frittata under broiler until cheese is melted and just begins to brown. Serve in wedges.

Enjoy!