Ingredients:

1 tablespoon butter or olive oil
12 eggs
½ cup of whole milk or cream
A handful of fresh basil leaves, divided
1 teaspoon salt
½ teaspoon pepper
2 medium sized tomatoes, sliced thinly, divided
170 grams fresh mozzarella cheese, sliced in rounds (if fresh mozzarella isn’t available, shredded will also work)

Method:

1. Preheat the oven to 200°C and adjust an oven rack to the middle position.

2. Place butter or olive oil in a 26cm Lodge skillet or pan over medium-low heat for 4 to 5 minutes. Tilt pan to coat sides with oil. While pan is heating, set aside half basil leaves and finely chop remaining half. In a large mixing bowl, whisk together eggs, milk or cream, salt, pepper, and chopped basil until well blended.

3. Pour half of the egg mixture into the skillet and cook 3 to 4 minutes, until bottom is has just begun to set. Carefully place half of the sliced tomatoes into the eggs. Pour in the rest of the egg mixture, and place remaining tomatoes on top (they may sink slightly). Cook another 4 to 5 minutes on the stovetop, then place in oven.

4. Bake until the top is set and sides begin to pull away from the skillet, about 8 to 10 minutes. Remove skillet from oven, carefully place mozzarella slices on top, and let cool for 5 minutes as cheese melts. Use a spatula to remove frittata from skillet. Garnish with remaining basil and serve immediately.

5. This recipe can also be made in a 30cm skillet – simply shorten the baking time to 4 to 6 minutes.