2medium sizedbocconcinisliced mozzarella also works as a substitute
salt and pepper to taste
1 avocadooptional for topping
Preheat oven to 350F. Heat a cast iron pan to medium heat and add olive oil. Dice onion and garlic and toss into pan, sauté for 2-3 minutes.
Slice the tomatoes and bocconcini and set aside. Place the tomato slices on a piece of paper towel to remove some of the water. This will aid in cooking the frittata.
Finely chop the kale (do not use the stems) and half the basil and add to the pan. Sauté greens for an additional 2 minutes while whisking eggs and water together in a bowl. The water can make the eggs a bit more fluffy.
Pour whisked eggs into the cast iron (or other oven safe pan). Add sliced tomatoes and sliced bocconcini in a pretty pattern on top plus salt and pepper to taste.
Transfer the entire frittata pan into the oven and bake for 15-17 minutes or until middle of frittata is set.
Remove frittata from oven and let cool for 2-3 minutes. Garnish with chopped basil and optional avocado or add avocado toast on the side!
A simple and tasty egg frittata with an Italian twist.