Description
A vibrant and flavorful Caprese Frittata combining fluffy eggs with fresh basil, creamy mozzarella, and sweet cherry tomatoes sautéed in olive oil and balsamic vinegar. This Italian-inspired dish is perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Egg Mixture
- 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
Toppings
- ¼ pound mozzarella cheese, sliced into ⅛-inch thick rounds
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
Instructions
- Mix Egg Base: In a large bowl, whisk together the eggs, milk (or heavy cream), thinly sliced basil, ½ teaspoon of salt, and ground black pepper until thoroughly combined and slightly frothy.
- Prepare Broiler: Position an oven rack about 2-3 inches from the top of the oven and preheat the broiler to high to get ready for finishing the frittata.
- Cook Eggs on Stovetop: Heat the avocado or vegetable oil in a large cast-iron or oven-safe skillet over medium-high heat. Once hot, pour in the egg mixture and let it cook for 2 minutes. During this time, gently pull back the edges of the cooking eggs with a spatula to allow uncooked egg to flow to the pan’s surface. Remove the skillet from heat and allow the eggs to rest for one minute.
- Add Cheese & Broil: Arrange slices of mozzarella evenly over the top of the eggs. Place the skillet under the broiler and cook for 2-3 minutes until the eggs are just set and the cheese starts to melt. Remove skillet carefully and let it cool slightly.
- Sauté Tomatoes: While the frittata cools, heat olive oil in a small pan on high heat. Add the cherry or grape tomatoes and cook for 5-7 minutes, gently swirling the pan occasionally until the tomatoes brown and begin to burst. Season with the remaining ½ teaspoon of salt and the balsamic vinegar.
- Serve: Spoon the cooked tomatoes over the frittata slices and serve immediately, or enjoy at room temperature.
Notes
- Storage: Keep leftover frittata slices separated with parchment paper in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm leftovers in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for 10 minutes.
- Freezing: Cool frittata completely, then wrap tightly in plastic wrap and place in a freezer-safe container or bag. Freeze up to 3 months. Reheat from frozen in a 300°F (150°C) oven for 15 minutes or thaw overnight in the fridge and reheat as directed above.
Nutrition
- Serving Size: 1 slice (approx. 1/6th of frittata)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 275 mg
