by Chef Daniel Kim
6 whole free range eggs
1 tsp. Kosher salt
1g fresh cracked black peppercorns
100g cherry tomatoes (cut into halves)
80g grated Mozzarella cheese
Pre-heat oven to 325°F
In a large mixing bowl, mix eggs, salt, pepper, mozzarella, spinach and cherry tomatoes.
Pre-heat a 10 inch oven-safe skillet on medium-high.
Add butter into the pan and let it melt/foam all around.
Pour egg mixture into the pan and stir it around, to let it be evenly distributed throughout the pan.
Place the pan into the oven and set a timer for 15 minutes
When the timer beeps, take it out and serve.
Optional) Garnish with lightly-coated fried onions, watercress and radish salad.
Recipe by: Chef Daniel Kim
Boulevard Kitchen & Oyster Bar – Vancouver