Basil, Sun dried tomatoes and Mozzarella Frittata
6 eggs lightly beaten
1 red onion sliced
1/2 cup semi sun dried tomatoes
1/4 cup basil leaves
85g Wicked Mozzarella chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
In a large nonstick or cast-iron pan (one that can be placed under a grill) cook the sliced onion until softened.
Add the beaten eggs and salt and pepper. Cook lifting the edges to allow the uncooked egg from the middle to flow underneath until nearly set.
Arrange the sun dried tomatoes, basil leaves and mozzarella on top of the egg mixture
Place the pan under the grill until the eggs are completely cooked and mozzarella is melted.
This recipe is great for Brunch , served with toasted sour dough bread.