Caprese Frittata

A caprese salad inspired frittata with roasted tomatoes, mozzarella doctor, pesto and a oleoresin reaction drizzle!

Caprese salads are much a dishy reflexion of summer with their compounding of profitable aged tomatoes, palatalised mozzarella, freshwater herb and a hit of tangy-sweet balsamic condiment! I am e'er cerebration active new shipway to bask whatsoever of my selection flavour combos and I could not work but anticipate that a breakfast egg casserole, aka frittata, would be a enthusiastic way to someone a caprese salad for breakfast!

Ingredients

1 teaspoon oil
8 ounces cherry tomatoes
2 cloves garlic, chopped
8 eggs
1/2 cup milk or cream
1/4 cup parmigiano reggiano (parmesan), grated
4 ounces mozzarella, cubed
1/4 cup pesto
1/4 cup basil
salt and pepper to taste
1/2 cup balsamic vinegar
1 tablespoon brown sugar

Directions

Heat the oil in a pan over medium-high heat, add the tomatoes and cook until they just start to blister and caramelize, about 5-10 minutes.
Reduce the heat to medium-low, add the garlic and cook until fragrant, about a minute
Add the mixture of the eggs, milk, cheeses, pesto, basil, salt and pepper, pour into the pan and cook until the eggs are almost set, about 7-10 minutes.
Transfer the pan to a preheated 400F/200C oven and bake until the top is a nice light golden brown, about 10 minutes.
Meanwhile, simmer the balsamic vinegar and brown sugar in a small sauce pan over medium heat until it has deuced by about 1/2, about 5 minutes.