Caprese Frittata - Ohio Eggs

Ingredients

4 large Ohio eggs

4 scallions, sliced finely

¼ cup bread crumbs, Panko preferred

½ cup Parmesan

2 tablespoons olive oil

½ cup mozzarella pearls, shredded mozzarella can be substituted

2 small tomatoes sliced into 2-3 slices each

Salt and pepper to taste

2-3 basil leaves for garnish

Balsamic vinegar/glaze for drizzling

Directions

Preheat broiler to medium setting. In a bowl whisk the eggs together until well blended. Stir in the scallions, bread crumbs, Parmesan and salt and pepper to taste.
Heat the 2 tablespoons of olive oil in an 8” ovenproof nonstick skillet over medium high heat. Pour the egg mixture into the pan and cook for several minutes until the edges begin to set. Place the mozzarella pearls as well as the tomato slices evenly over the frittata. Place the pan under the broiler and broil until the frittata is set in the center.
Let cool for a few minutes before slicing into wedges. Serve with torn basil leaves and drizzle with the balsamic vinegar or balsamic glaze.

Notes

Recipe can easily be doubled for a larger crowd.