Recipe for Frittata With Tomato, Mozzarella, Basil & Pesto

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Frittatas with tomato, mozzarella, basil and pesto require you to start by cutting up some grape tomatoes. Get a recipe for frittata with tomato, mozzarella, basil and pesto with help from a writer, home cook, recipe developer, party planner, and hostess in San Francisco in this free video clip.

Part of the Video Series: Entertaining Foods for the Fall
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Video Transcript

Hi, I'm Katie Sweeney and I'm going to show you how to make a frittata with tomatoes, mozzarella, basil, and pesto. We're gonna start by cutting up 1 and 1/2 cups of grape tomatoes. We're just slicing them in half and next we're gonna move over to our stove where we've got a pan heating with a little bit of olive oil. So we're gonna let these tomatoes cook down for about 10 to 12 minutes and in the mean time we're gonna make our egg mixture. We've got 2 tablespoons of julienned basil, about half a cup of mozzarella. This is just regular old mozzarella, it's not the fresh stuff. We don't want too much moisture in our frittata mixture. Then we have 5 eggs, about 2 tablespoons of pesto store bought or homemade, and 1/4 cup of cream. We're just gonna crack our eggs into a large bowl. Get our basil in, our cheese, our pesto. So I'm also adding in a quarter of a cup of heavy cream. Now we're whisking the entire mixture together and it's got a nice thick texture. We're gonna season it generously with salt and pepper. Now we're gonna add our egg mixture to the tomatoes. So our frittata has been mixing over the stove for about 6 to 8 minutes and you can see that the bottom is set but the top's still a little bit runny. At this point we're gonna stick the whole pan into the oven and let it continue to cook there. So our frittata is done and as you can see it came out of the pan nice and golden and now we're gonna slice it up and serve it.


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