Caprese Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil

Crack the eggs into a small bowl and whisk until combined. Heat a small, heatproof nonstick skillet (I used an 8-inch one) over medium heat. Add the eggs.

Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the sun-dried tomatoes and fresh mozzarella.

Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.

Thinly slice the basil leaves. Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.