Step 1: Crack the eggs into a medium-sized mixing bowl.
Step 2: Pour in the Hidden Valley® Original Ranch® Dressing.
Step 3: Use a whisk to blend the eggs and dressing until the mixture is smooth. Set aside.
Step 4: Coat the bottom of an approximately 10-inch non-stick sauté pan with 1 tablespoon of the oil.
Step 5: Place the pan over medium-low heat and add the onion and garlic. Sauté, stirring periodically, until the onions are soft and slightly caramelized, about 8 minutes.
Step 6: Turn off the heat, and evenly drizzle in the remaining 1 tablespoon of oil, and then pour in the egg mixture.
Step 7: Evenly distribute the mozzarella slices on top, followed by the basil leaves and tomato slices. (The cheese will sink---that's okay.)
Step 8: Turn the heat to medium, and let this cook for 1 minute. Then, reduce the heat to low, cover, and cook until all of the egg is solid, about 20 minutes. You'll know it's done when it has puffed up a bit and will no longer jiggle when you move the pan. (You should lift the lid and check the status every so often during the cooking time.)
Step 9: Very gently go around the edges with a smooth-tipped knife to loosen the frittata, and then very carefully slide it onto a large plate or serving platter. (You may need to use a wooden spatula to help you lift it.)
Step 10: Cut the frittata into 6 evenly sized slices, and serve.
This post was sponsored by Hidden Valley®