Tomato and Basil Frittata

Instructions

1. Step 1

   On the cutting board, chop the tomato and basil with the chef's knife.

   Cookware: Chef Knife, cutting board

2. Step 2

   Crack the egg into the mixing bowl, add the basil and 1.5 gr salt, and whisk until evenly blended.

   Ingredients used: 15.0 gr Basil, 8.0 piece Egg, 1.5 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the skillet over medium heat, add the tomato and the remaining 1.5 gr salt, and sauté until softened and slightly glossy.

   Timer: 5 min (scalable)

   Ingredients used: 15.0 ml Olive Oil, 1.5 gr Salt, 300.0 gr Tomato

   Cookware: skillet — medium heat

4. Step 4

   Pour the egg mixture into the skillet over the tomatoes and cook over low heat until the edges are firm and the center is fully set, with no liquid egg remaining.

   Timer: 10 min (scalable)

   Cookware: skillet — low heat

5. Step 5

   Remove the skillet from the heat and let the frittata rest for 2 minutes, then serve while warm.

   Timer: 2 min (fixed)

   Cookware: skillet