Name: Caprese Frittata with Tomatoes and Mozzarella Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 eggs, at room temperature; ¼ cup milk or heavy cream; ¼ cup basil, thinly sliced; 1 teaspoon salt, divided; ½ teaspoon ground black pepper; 2 tablespoons avocado oil or vegetable oil; ¼ pound mozzarella cheese, sliced into ⅛-inch thick rounds; 2 tablespoons olive oil; 1 pint cherry or grape tomatoes; 1 tablespoon balsamic vinegar

If you’re looking for a breakfast (or even lunch!) dish that feels effortlessly elegant but is totally easy to pull together, this Caprese Frittata with Tomatoes and Mozzarella Recipe will become your new go-to. I absolutely love how the fresh basil and creamy mozzarella melt right into the eggs, while the balsamic-sautéed cherry tomatoes add that dreamy burst of flavor. Stick with me here — I’m going to share all my tips so you can nail this every time.

❤️

Why You’ll Love This Recipe

Fresh Flavors: The bright basil, juicy tomatoes, and creamy mozzarella blend beautifully for a classic Caprese taste.
Simple & Quick: Under 30 minutes from start to finish with minimal ingredients — ideal for busy mornings or effortless entertaining.
Versatile Meal: Great for breakfast, brunch, or even a light dinner — everyone loves it!
Impress Without Stress: It feels fancy but is surprisingly forgiving, so even if you’re new to frittatas, you’ll get amazing results.

A white plate with a light gray speckled center holds a golden-brown slice of baked frittata with layers of melted cheese on top and small pieces of green herbs scattered across it. The frittata slice rests slightly angled with a fresh green basil leaf placed in the middle. Next to it, there are two clusters of roasted cherry tomatoes, bright red with a shiny, wrinkled texture and some herbs on top. On the left edge of the plate, there is a small white container with a dark sauce inside, and on the right side, a gold knife and fork rest on the plate edge. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Caprese Frittata with Tomatoes and Mozzarella, easy Caprese breakfast, tomato and mozzarella frittata, quick breakfast recipes, Italian frittata ideas

Ingredients You’ll Need

The ingredients are simple, but they play off each other so well. I always recommend using the freshest basil you can find and ripe, flavorful tomatoes because they really make the dish pop.

Flat lay of eight whole brown eggs with smooth shells, a small white bowl with fresh cream, a small white bowl filled with thinly sliced bright green basil leaves, a small white bowl of coarse salt crystals, a small white bowl containing ground black pepper, a small white bowl with golden avocado oil, a simple stack of fresh mozzarella cheese slices, a cluster of ripe red cherry tomatoes still on the vine, and a small white bowl with dark glossy balsamic vinegar placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Caprese Frittata with Tomatoes and Mozzarella, easy Caprese breakfast, tomato and mozzarella frittata, quick breakfast recipes, Italian frittata ideas

Eggs: Room temperature ones work best for an even, fluffy cook.
Milk (or heavy cream): Adds creaminess without weighing down the eggs.
Basil: Fresh and thinly sliced — this is the heart of the Caprese flavor.
Salt: Divided between eggs and tomatoes for balanced seasoning.
Black Pepper: Freshly ground for that little spicy kick.
Avocado oil (or vegetable oil): For cooking the eggs — neutral flavor and high smoke point.
Mozzarella cheese: Sliced into thin rounds to melt perfectly over the eggs.
Olive oil: For sautéing the tomatoes; makes the flavor richer.
Cherry or grape tomatoes: Use ripe ones for the best sweet-tart burst.
Balsamic vinegar: A splash to add that classic tang that elevates the tomatoes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Caprese Frittata with Tomatoes and Mozzarella Recipe depending on what ingredients I have on hand or the occasion. Feel free to tweak it a bit to suit your taste buds or dietary needs!

Add Fresh Herbs: Sometimes I toss in chopped oregano or thyme for an herby twist that complements the basil.
Use Different Cheeses: If you want a smokier flavor, try smoked mozzarella or even a bit of parmesan sprinkled on top.
Make it Vegan: Swap eggs for a chickpea flour batter and use a dairy-free cheese alternative — it’s surprisingly good!
Seasonal Veggies: Feel free to add sautéed spinach, mushrooms, or zucchini to make it heartier.

How to Make Caprese Frittata with Tomatoes and Mozzarella Recipe

Step 1: Whisk Your Egg Mixture

Start by combining your eggs, milk, sliced basil, half the salt, and black pepper in a large bowl. Whisk everything well until the eggs and milk are fully blended and you see little air bubbles forming. This step helps make the frittata nice and fluffy. I discovered that using room-temperature eggs really makes a difference here — the mixture cooks more evenly and sets beautifully.

Step 2: Heat and Cook the Eggs on Stovetop

Preheat your oven’s broiler and position the rack a few inches from the top. Then, warm your avocado (or vegetable) oil in a large oven-safe skillet over medium-high heat. Pour in the egg mixture and let it cook undisturbed for about 2 minutes. Carefully use a spatula to pull the cooked edges loose, letting some of the liquid egg flow underneath — this trick keeps the frittata tender and cooks the eggs more evenly. Then, take it off the heat and let it rest for a minute before adding cheese.

Step 3: Layer Mozzarella and Broil

Place your mozzarella slices evenly on top, covering the surface without overcrowding. Once ready, pop the skillet in the oven under the broiler for 2 to 3 minutes. Keep a close eye — you want the eggs to set fully and the cheese to melt and bubble slightly without burning. This step gives you that golden top I just can’t resist. When done, pull it out and let it cool just a bit.

Step 4: Sauté the Tomatoes

While your frittata cools, heat olive oil in a small pan over high heat. Add the tomatoes and swirl gently as they cook, allowing them to brown and burst slightly — about 5 to 7 minutes. Toss them with the remaining salt and a splash of balsamic vinegar to balance the sweetness. I learned that this tangy glaze really turns the tomatoes from good to unforgettable.

Step 5: Assemble and Serve

Spoon those beautifully blistered tomatoes on top of your frittata and serve while still warm or at room temperature. The contrast of creamy eggs with fresh tomatoes and basil is pure magic. Trust me, this dish is as pleasing to the eye as it is to the taste buds.

👨‍🍳

Pro Tips for Making Caprese Frittata with Tomatoes and Mozzarella Recipe

Use a Cast-Iron Skillet: It distributes heat evenly and is perfect for stovetop-to-oven cooking — I’ve had nothing but success with mine.
Don’t Overcook the Eggs: They’ll keep cooking even after you remove them from heat, so pull the pan off just before the eggs look fully set.
Watch the Broiler Closely: Broiling happens fast! Stay nearby to avoid burnt cheese and get that perfect golden finish.
Use Ripe Tomatoes: The flavor difference between underripe and vine-ripened tomatoes is huge — don’t skip on quality here.

How to Serve Caprese Frittata with Tomatoes and Mozzarella Recipe

A round skillet filled with a cooked frittata featuring a golden-brown top with lightly browned edges. The frittata has melted white cheese melted in patches across its surface. Bright red roasted cherry tomatoes are scattered evenly on top, with some slightly charred, and small pieces of green basil leaves are sprinkled across the dish. The skillet rests on a white marbled surface with a small bowl of fresh green herbs and a white bowl with a creamy sauce nearby. photo taken with an iphone --ar 2:3 --v 7 - Caprese Frittata with Tomatoes and Mozzarella, easy Caprese breakfast, tomato and mozzarella frittata, quick breakfast recipes, Italian frittata ideas

Garnishes

I like to finish the frittata with a sprinkle of extra fresh basil leaves and a drizzle of good-quality extra virgin olive oil for that extra shine and richness. Sometimes I add a light dusting of cracked black pepper right before serving for a little bite. These simple touches elevate the dish without overshadowing its fresh flavors.

Side Dishes

One of my favorite pairings is a crisp green salad tossed with lemon vinaigrette to cut through the richness of the eggs and cheese. A crusty artisan bread or toasted baguette also works beautifully to scoop up the tomatoes and melty mozzarella. For a heartier meal, roasted potatoes or a fresh fruit salad on the side are winners too!

Creative Ways to Present

For special brunches, I’ve floated mini Caprese fritters — using smaller pans — and arranged them on a platter garnished with basil branches and edible flowers. Serving the frittata in the skillet it’s cooked in adds cozy, rustic charm when serving family or guests. You can even slice it into wedges and arrange on individual plates with the tomato topping artistically placed on each slice.

Make Ahead and Storage

Storing Leftovers

When I have leftovers (which is rare because my family goes crazy for this!), I store them in an airtight container with parchment paper between slices. This keeps the pieces from sticking together. Refrigerate for up to 4 days — it stays fresh and the flavors actually meld together nicely overnight.

Freezing

I’ve frozen whole frittatas and individual slices successfully. Once the frittata cools completely, wrap tightly in plastic wrap and then place in a freezer-safe bag or container. You can keep it frozen for up to 3 months. When you’re ready to enjoy it, either thaw overnight in the fridge or bake it straight from frozen — it reheats well without losing moisture.

Reheating

Personally, I prefer reheating in the oven at 350°F for about 10 minutes because it keeps the texture lovely and the cheese melty. But if you’re short on time, 30-45 seconds in the microwave works just fine — just watch so it doesn’t dry out. Adding a little fresh basil after reheating always revitalizes the flavors.

FAQs

Can I use regular tomatoes instead of cherry or grape tomatoes?

Yes, you can substitute regular tomatoes but make sure they are ripe and juicy. Slice them into bite-sized pieces and sauté them similarly. Keep in mind that cherry or grape tomatoes tend to cook faster and offer a sweet burst, so cooking times might be slightly different with larger tomato pieces.
What if I don’t have a cast-iron skillet?

That’s totally fine! Use any oven-safe skillet or pan that can handle stovetop and broiler temperatures. Just make sure the pan distributes heat evenly and is broiler-safe to avoid any warping or damage.
Can I make this frittata dairy-free?

Absolutely. Swap the mozzarella cheese for a plant-based substitute or omit it altogether. Using dairy-free milk alternatives in the egg mixture works as well. You might find adding nutritional yeast can give a nice cheesy hint.
How do I know when the frittata is perfectly cooked?

When the edges are set and starting to pull away from the pan, and the top is mostly set but still slightly jiggly before broiling, you’re good to go. After broiling, the eggs should be firm and cheese melted without any raw egg remaining.

Final Thoughts

This Caprese Frittata with Tomatoes and Mozzarella Recipe is one of those dishes that feels special enough for company but easy enough for weeknights. I still remember the first time I made it and how impressed my family was — now it’s a staple in our rotation. Whether you’re new to cooking frittatas or a seasoned pro, I promise you’ll love this fresh, flavorful crowd-pleaser. Give it a try and let me know how it turns out; I can’t wait for you to enjoy it as much as I do!