Tomato, Basil And Goat Cheese Frittata (for One)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 1
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh garlic (about 2 cloves)
• 2 tablespoons finely chopped onions
• 1 egg
• 2 egg whites
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt (or to taste)
• 3 shakes black pepper
• 1 ounce fresh mild goat cheese
• 4 -5 cherry tomatoes
• 1 teaspoon chopped fresh basil (about 2-3 leaves, parsley substitutes well for a lighter flavor)

Recipe

• 1 preheat oven to 425 degrees or heat covered grill.
• 2 heat olive oil in a 6" cast iron skillet over medium-low heat coating all sides of pan.
• 3 meanwhile, chop garlic and onions and set aside in a small bowl. thinly slice tomatoes and roughly chop basil leaves (leave on cutting board for later use).
• 4 in another small bowl, combine eggs, onion powder, garlic powder and a few shakes of salt and pepper to taste. whisk briefly with a fork until the egg yolk is fully mixed inches.
• 5 add garlic and onions to preheated skillet and cook about 2-3 minutes at medium-low heat or until soft and fragrant, but not brown.
• 6 pour egg mixture over garlic and onions and let cook about 1 minute.
• 7 scrap the center with a metal spatula in a few places to allow uncooked egg to reach the bottom of the pan.
• 8 use the spatula to gently pull the frittata away from the edge of the pan while lifting the pan at a slight angle so uncooked egg mixture pours into the exposed area on the pan.
• 9 continue occasionally scraping the center and lifting edges in different places until until the egg mixture is mostly cooked (it may be slightly bubbling up in some places - about 2-4 minutes).
• 10 distribute sliced goat cheese evenly in small flattened clumps over the top of the frittata (some areas will not be covered, but this is okay).
• 11 top with a single layer of thinnly sliced tomatoes, sprinkle with chopped basil and shake on additional salt and pepper to taste.
• 12 bake in oven (or covered grill) for 10 minutes or until tomatoes have shrunk and are crinkled at the edges.
• 13 let cool 5 minutes or until edges of frittata pull away from pan, then slice into quarters and serve warm.