Caprese Frittata

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Onions

  Raw

  1 medium or 110g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Water

  Plain, clean water

  ½ cup or 118g

• Onion powder

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Balsamic vinegar

  2 tbsp or 32g

Directions

1. Preheat the oven to 350°F.
2. Spread cherry tomatoes on a baking sheet, drizzle with half of the olive oil, and roll to coat thoroughly. Sprinkle with salt and pepper.
3. Roast tomatoes for 15 to 20 minutes until skins crinkle and begin to separate from the flesh.
4. Set tomatoes aside and increase oven temperature to 400°F.
5. Heat remaining olive oil in a cast iron skillet over medium-high heat.
6. Add sliced onions and diced potatoes, cooking for 3 to 5 minutes until tender and slightly browned. Spread into a single layer and remove from heat.
7. Whisk eggs, water, onion powder, garlic powder, oregano, dried basil, salt, and pepper in a large bowl. Pour over potatoes and onions in the skillet.
8. Top with roasted tomatoes and fresh basil leaves.
9. Bake for 12 to 15 minutes until the center is set. Remove from oven.
10. Slice and drizzle with balsamic vinegar before serving.