Ingredients
1tspolive oil
2tspminced garlic
9ozgrape tomatoes
1/2cupfresh basil leaves
salt to seasonoptional
8largeeggs
¼cupunsweetened almond milk
½cupbaby spinach leaves
3ozfresh mozzarella cheese
2tbspgrated mozzarella cheeseoptional
balsamic glaze
Preparation
Preheat your oven to broil or grill setting on medium heat.
Slice tomatoes in half horizontally. Heat oil in an 8-inch non-stick pan or skillet over medium-high heat.
Add the garlic, stirring while it cooks for about one minute until fragrant. Add the tomato slices and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft.
While the tomatoes are frying, whisk the eggs, milk, and a pinch of salt together in a medium-sized bowl until well combined. Transfer half of the tomato mixture to a warmed plate. Cover and set aside.
Pour the egg mixture into the remaining tomatoes in the pan, stirring the tomatoes around through the eggs.
Reduce heat to low-medium; add in the spinach leaves and arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set.
Sprinkle the extra cheese over the top and transfer the pan into the preheated oven.
Broil until the top is golden, puffed up, and cooked through.
To serve, warm the remaining tomatoes and basil mixture, and spoon over the top. Drizzle with the balsamic glaze.
