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Mozzarella Frittata With Tomato & Basil Salad

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“Taken from 'Soups and Starters' cook book”

Ingredients Nutrition


  1. To make the tomato and basil salad, slice the tomtoes very thinly, tear up the basil leaves and sprinkle over. Make the dressing by whisking 2 tbsp olive oil, lemon juice and sugar together well. Season with black pepper before drizzling the dressing over the salad.
  2. To make the frittata, preheat the grill to a high heat, just before beginning to cook. Place the eggs in a large bowl with plenty of salt and whisk. Grate the mozzarella and stir into the egg with the finely chopped spring onions.
  3. Heat the 2 tbsp olive oil in a large, non-stick frying pan and pour in the egg mixture, stirring with a wooden spoon to spread the ingredients evenly over the pan.
  4. Cook for 5-8 minutes, until the frittata is golden brown and firm on the underside. Place the whole pan under the preheated grill and cook for about 4-5 minutes, or until the top is golden brown. Slide the frittata on to a serving plate, cut into six large wedges and serve immediately with the tomato and basil salad and plenty of warm crusty bread.

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