Name: Frittata with Mozzarella, Sun-Dried Tomatoes, and Basil
Total time: 20 min
Ingredients: 6 large eggs; ¼ teaspoon table salt; ¼ teaspoon pepper; 2 ounces mozzarella cheese , shredded (½ cup); ¼ cup oil-packed sun-dried tomatoes , patted dry and chopped fine; 2 tablespoons chopped fresh basil; 1 tablespoon extra-virgin olive oil; ½ onion , chopped fine

Why This Recipe Works

Forgivingly easy and improvisational by nature, frittatas are sort of a homestyle Italian version of the filled omelet. Unlike an omelet, which requires some skills to fold the eggs around the filling, a frittata is more like an egg pie, with mixed-in fillings. And also unlike an omelet, a golden-brown bottom is definitely encouraged. This rendition pairs intense, sweet-tart sun-dried tomatoes in oil with delicate, melty mozzarella and fresh basil. Frittatas are fantastic vehicles for leftovers and odds and ends, so feel free to change up the mix-ins if you have leftover cooked vegetables or bits of other types of cheese in your fridge. Starting the frittata on the stovetop and finishing it in the oven sets it evenly and helps it puff up while ensuring that it won't burn or dry out. Conventional skillets require so much oil to prevent sticking that frittatas cooked in them are likely to be greasy; a nonstick pan is best for a clean release and lighter texture.

Before You Begin

You will need a 10-inch ovensafe nonstick skillet.

Instructions

Adjust oven rack to upper-middle position and heat oven to 350 degrees. Whisk eggs, salt, and pepper in large bowl until thoroughly combined. Stir in mozzarella, tomatoes, and basil.

Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Add egg mixture and stir gently until eggs on bottom are set and firm, about 30 seconds.

Using spatula, gently pull cooked eggs back from edge of skillet and tilt pan, allowing any uncooked egg to run to cleared edge of skillet. Repeat this process, working your way around skillet, until egg on top is mostly set but still moist, 1 to 2 minutes.

Transfer skillet to oven and bake until frittata top is set and dry to touch, about 3 minutes. Run spatula around skillet edge to loosen frittata, then carefully transfer to cutting board, slice into wedges, and serve.