Tomato and Basil Frittata

Instructions

1. Prepare the egg mixture
   In a large bowl, whisk together eggs, milk, Parmesan cheese, chopped basil, salt, and pepper until well combined. Set aside while preparing the vegetables.
2. Sauté the vegetables
   Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant. Add cherry tomatoes and cook for 2 minutes until they just begin to soften.
3. Combine and start cooking
   Spread the vegetables evenly in the skillet. Pour the egg mixture over the vegetables. Cook undisturbed until the edges begin to set, about 3-4 minutes. Sprinkle mozzarella cheese evenly over the top.
4. Finish in the oven
   Preheat the broiler. Transfer the skillet to the oven and broil for 4-5 minutes, or until the top is golden brown and the eggs are completely set. Watch carefully to prevent burning.
5. Serve the frittata
   Remove from the oven and let rest for 5 minutes. Run a spatula around the edges to loosen, then slide onto a serving plate or cutting board. Garnish with additional fresh basil leaves, slice into wedges, and serve warm or at room temperature.