I love summer vegetables.  I love basil and tomatoes and dinners that take only 15 minutes from walking in the door to sitting at the table.  The frittata is the perfect vehicle for a fast dinner.  It’s easy, flexible, and you usually have all you need in the larder to complete the meal.

Frittata Margherita

2 medium, ripe tomatoes, cut into 1″ cubes

Drizzle of olive oil

4 eggs, slightly beaten

4 oz fresh mozzarella, cut into 1/2″ cubes

10 fresh basil leaves, roughly torn

salt and pepper to taste

Preheat your broiler to 500 degrees.

In a 10 or 12 inch oven-proof skillet, cook the tomatoes in the olive oil until they start to soften and release their juices, 2-3 minutes.  Push the tomatoes into a single, even layer in the skillet then pour the beaten eggs around the skillet, making sure to cover the whole area.  Sprinkle in the cheese and basil.  Season with salt and pepper.  Continue cooking until the eggs begin to set and pull away from the edges of the pan, 4-5 minutes.  When the eggs are close to set on the edges but still loose in the middle, move the pan under the broiler for another 2-3 minutes, or until the center of the frittata is set.