Italian Savory Tomato and Basil Breakfast Frittata

Preheat your oven broiler to high.

In a large bowl, whisk the eggs and milk until completely smooth and slightly frothy.

Stir in the chopped sun-dried tomatoes and half of the fresh basil.

Heat an oven-safe 10-inch skillet over medium heat with a light coating of oil.

Pour the egg mixture into the skillet and cook undisturbed for 5 minutes until the edges set.

Top the frittata with mozzarella pearls and parmesan cheese.

Transfer the skillet to the broiler for 3 to 5 minutes until the top is golden brown and puffy.

Remove from the heat, sprinkle with the remaining fresh basil, and serve immediately.