Velvety frittata omelette

The velvety Italian omelette or frittata is baked in the oven.

Ingredients

olive oil for lubrication
1 clove of garlic
6 eggs
1 tbsp of whipping cream
a handful of strong grated cheese
1 tsp of pesto
salt
black pepper
150 grams of cherry tomatoes

Instructions

Oil the frying pan thoroughly. Peel and crush the garlic cloves. Spread the crushed garlic in the bottom of the dish.

Add the cream and eggs. Whisk gently. Season the egg mixture with pesto, grated cheese and a pinch of salt and pepper.

Bake the frittata at 200°C in the bottom rack of the oven for half an hour. Add the cherry tomatoes halfway through cooking. This way the tomatoes do not sink into the omelette, but decorate it beautifully. The frittata is ready when the surface is golden yellow and the edges are plump.

Thank you for the recipe @janicabee