1. Adjust oven rack to top position; preheat oven to 350°. Spray large, nonstick, oven-safe skillet with cooking spray; heat 1 minute over medium heat. Add tomatoes; cook and stir 5 minutes or until softened

2. In large bowl, whisk eggs, and ½ teaspoon each salt and pepper; reduce heat to medium-low and eggs to skillet. With heat-proof rubber spatula, cook and slowly stir eggs 5 minutes or until almost set and some liquid remains. Top eggs with burrata; transfer skillet to oven and bake 10 minutes or until top is set and internal temperature reaches 160°.

3. Gently slide small, offset spatula around edges and bottom of frittata to loosen from skillet; cut into 6 wedges and garnish with basil..

Chef Tip: Customize this recipe by swapping the Burrata for ShopRite® Shredded Mozzarella Cheese, and/or serving with Fresh Bake Shop garlic bread and/or salad.

• 15 g Fat
• 6 g Saturated
• 387 mg Cholesterol
• 363 mg Sodium
• 4 g Carbohydrates
• 1 g sugars
• 15 g Protein