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- 2 tablespoons olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 (14.5 ounce) can Muir Glen Diced Tomatoes
- 1 tablespoon balsamic vinegar
- 8 large eggs
- 1/2 cup freshly shredded Parmesan cheese
- Black pepper
- 1 ball fresh mozzarella, sliced into 1/4-inch slices
- 1/4 cup shredded basil
Pre-heat oven to 350ºF, and coat a 9x9-inch baking dish with 1 tablespoon olive oil.
Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add Muir Glen diced tomatoes and cook, stirring occasionally, until slightly reduced, about 8-10 minutes. Add balsamic vinegar and cook 1 minute longer. Transfer tomato mixture to prepared baking dish.
In a large bowl, whisk eggs until light and fluffy. Add parmesan and a few pinches of salt and black pepper, and whisk until combined. Fold egg mixture in with tomato mixture, and top with mozzarella slices.
Bake for about 40 minutes or until cooked through. Top with basil and more freshly shredded parmesan. Slice and serve!