Tomato Herb Frittata

• 9 eggs
• 1-1/4 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup 2% milk
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups grape tomatoes
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Thinly sliced fresh basil, optional

1. In a small bowl, whisk the eggs, 3/4 cup cheese, milk, herbs, salt and pepper; set aside.
2. In a 10-in. ovenproof skillet, saute tomatoes in oil until tender. Add garlic; cook 1 minute longer. Pour egg mixture into pan; sprinkle with remaining cheese.
3. Bake at 400u0b0 for 12-15 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Garnish with sliced basil if desired.

eggs, mozzarella cheese, milk, fresh basil, fresh oregano, thyme, salt, pepper, grape tomatoes, olive oil, garlic, fresh basil

Taken from www.tasteofhome.com/recipes/tomato-herb-frittata/ (may not work)