This is the link to the original recipe I used.
I knew that I definitely needed to at least half it. Once I had my tomato sliced, I knew I was just going to be winging it. Typical.
6 Cage-Free Brown Eggs
1/2 c 2% Organic Valley Milk
Combine those in a bowl and I added a dash of Pinch Perfect Vegetable Seasoning and set it aside. I like to get my kids involved in the kitchen as much as I can so I have a hand mixer and I let them just have at it.
1 large ripe tomato, sliced
1/2 lb of fresh mozzarella diced
3 fresh basil leaves cut into strips
1T EVOO (don't go for cheap brands either, I believe you get what you pay for)
(Do you like how I didn't even tidy up? Just keeping it real... ;)
I used a cast-iron skillet because you need to put it in the oven as well... At this point, turn on your broiler. I started on "Lo" because it didn't specify the setting in the original recipe. I put 2T EVOO (DONT DO THAT! IT WAS TOO MUCH! Just use 1!!!) in the skillet until it was hot. I then poured in my egg mixture and added the mozzarella and topped with the tomato slices and basil strips.
Now, cooking times were tricky for me... It said to put in in the broiler once the bottom started to brown. I say wait until you can lift the edges. I went from stovetop to broiler probably four times before I deemed it "done" and the bottom was darker than I liked. Let it firm up a little. Then broil it. Go for the high setting too, but watch it because you won't leave it in there for much longer than a couple minutes. I personally was very pleased with the result. I felt like it had a pizza taste to it. Jason wasn't a huge fan, but what does he know anyway?!
Let me know if you try it! I'd love to hear what you think! I heated up a couple slices for breakfast this morning and ate it with some green beans out of the garden 💚