Ingredients

• 2 tomatoes
• sea salt and freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin oil
• 4 eggs
• 1/2 clove garlic
• 3 tablespoons milk
• 1 ball (125 g) mozzarella
• basil
• 1 tablespoon butter

For those who want it:

• additional other cheese, about 50 g, e.g. feta cheese, camembert, cheddar or other favorite "yellow"
• pinch of chili flakes

Preparation

1. Preheat the oven to 180 degrees and prepare a small pan about 20 cm in diameter that can be placed in the oven (if necessary, you can wrap the handle with aluminum foil or transfer the contents from the pan to an ovenproof dish).
2. Blanch the tomatoes, for example by placing in boiling water for a few minutes, peel off the skin. Cut into quarters and remove the stems. Arrange on a plate, season with salt and pepper, drizzle with balsamic vinegar and extra virgin oil.
3. In a separate bowl, whisk the eggs with a fork with the addition of salt, pepper, finely grated garlic and milk. Add mozzarella grated on a grater with large holes or crumbled with fingers, and any other crumbled or grated cheese if adding it. Add half of the torn basil leaves and mix.
4. Heat the pan together with butter, skim the foam from the surface. Pour in the egg mixture and fry for about 2 minutes (the mass at the edges should bubble), then arrange the tomatoes and place in the oven uncovered for about 15 minutes or until the mass is set. Sprinkle with the remaining basil and chili flakes if using.