Name: Caprese Frittata with Fresh Tomatoes 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

Jump to Recipe· 4.9 from 130 reviews

If you’re craving a breakfast (or anytime!) dish that’s fresh, flavorful, and ridiculously easy to pull together, then you’re going to love this Caprese Frittata with Fresh Tomatoes Recipe. This recipe combines the creaminess of mozzarella, the brightness of fresh basil, and the juicy punch of caramelized fresh tomatoes in a way that feels like summer on a plate. I absolutely love how this turns out—every bite bursts with those classic Caprese flavors, and you’ll find it’s just as perfect for a quick weekday breakfast as it is a laid-back weekend brunch.

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Why You’ll Love This Recipe

Fresh, Vibrant Flavors: The combination of basil, mozzarella, and fresh tomatoes makes each bite light and satisfying.
Simple, Minimal Ingredients: It’s all about quality and freshness, no need for complicated shopping trips.
Perfect for Any Meal: Whether it’s breakfast, lunch, or a light dinner, this frittata fits the bill.
Easy to Customize: You can tweak the herbs or cheeses, making it a go-to adaptable recipe.

Caprese Frittata with Fresh Tomatoes Recipe - Recipe Step

Ingredients You’ll Need

Everything here works together to build that perfect Caprese vibe – creamy mozzarella, fresh basil, and juicy tomatoes with eggs that are fluffy yet set just right. I recommend using room temperature eggs because they mix better and give you a fluffier texture.

Caprese Frittata with Fresh Tomatoes Recipe - Ingredients

Eggs: Room temperature eggs whisk up beautifully and cook evenly.
Milk (or heavy cream): Adds richness for that creamy, smooth frittata texture.
Fresh basil: Fresh is best here; dried just won’t pack the same punch.
Salt: Divided use helps season the eggs well and also the tomatoes later.
Ground black pepper: Freshly cracked brings out the best flavor.
Avocado oil (or vegetable oil): For cooking the eggs, choose one that can handle medium-high heat without burning.
Mozzarella cheese: Go for fresh mozzarella and slice it thin for perfect melt.
Olive oil: Used for sautéing the tomatoes, adds great flavor.
Cherry or grape tomatoes: Sweet, small tomatoes work best because they caramelize quickly and burst beautifully on the frittata.
Balsamic vinegar: A splash at the end gives the tomatoes a tangy-sweet balance that’s irresistible.

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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

One of my favorite things about this Caprese Frittata with Fresh Tomatoes Recipe is how easy it is to personalize. Whether you’re tweaking it for different diets or switching up the toppings, it’s super forgiving and keeps turning out delicious.

Go Vegan: I’ve tried swapping eggs with chickpea flour batter and vegan mozzarella—while it’s not quite the same, it’s a great dairy-free option.
Add Protein: Sometimes I toss in cooked pancetta or crispy bacon for a salty twist that my family goes crazy for.
Seasonal Veggies: I’ve experimented with adding sautéed zucchini or spinach when basil’s not in season, and it always feels just as fresh.
Spicy Touch: A pinch of red pepper flakes in the eggs gives it a subtle heat that wakes up your taste buds.

How to Make Caprese Frittata with Fresh Tomatoes Recipe

Step 1: Whisk Your Eggs and Herbs

Start by combining your eggs, milk (or cream), sliced fresh basil, half the salt, and ground black pepper in a large mixing bowl. Whisk it all together until the eggs are smooth and a bit frothy. I like this step because a well-whisked egg mixture is key for that fluffy texture you want in a frittata—no clumps or uneven spots here!

Step 2: Prep Your Oven & Pan

Set your oven rack about 2-3 inches from the top and preheat your broiler to high. Meanwhile, heat avocado oil in a large cast-iron or another oven-safe skillet over medium-high heat. The seasoning from a well-used cast iron really adds a nice subtle flavor to your frittata that you’ll appreciate.

Step 3: Cook the Eggs on the Stove

Pour in the egg mixture and let it cook undisturbed for about 2 minutes. Then, take a spatula and gently pull the edges of the eggs away from the pan, allowing the uncooked egg to flow underneath. I discovered this trick early on to help the frittata cook evenly without turning it over or scrambling it. Once you’ve done this a few times, take it off the heat and let it rest for a minute—the residual heat will keep cooking the eggs slightly.

Step 4: Add Mozzarella and Broil

Lay thin slices of fresh mozzarella evenly across the surface of the eggs. Then slide the whole skillet into your oven under the broiler. Watch it carefully and broil for 2-3 minutes until the eggs are just set and the cheese is melted and bubbly but not browned. This step brings such a wonderful melty texture that’s just irresistible.

Step 5: Sauté Fresh Tomatoes

While your frittata cools slightly, heat olive oil in a small pan over high heat. Toss in your cherry or grape tomatoes and gently swirl the pan often as they cook for 5-7 minutes. You want the tomatoes to brown and start bursting—this concentrates their sweetness beautifully. Season with the remaining salt and a splash of balsamic vinegar for a rich, tangy finish.

Step 6: Serve and Enjoy!

Spoon those lovely, warm tomatoes over the frittata and serve immediately or at room temperature. Trust me, it’s hard to stop at just one slice when you taste how comforting and fresh this gets!

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Pro Tips for Making Caprese Frittata with Fresh Tomatoes Recipe

Use Fresh Ingredients: Fresh mozzarella and fresh basil are game changers—don’t skimp here!
Room Temperature Eggs: They whisk better and cook more evenly, giving you that perfect fluffy texture.
Watch the Broiler Closely: Broilers can vary, so keep an eye to avoid overcooking or burning your cheese.
Don’t Overcrowd Tomatoes: Give them space in the pan to brown nicely—overcrowding traps moisture and steams them instead.

How to Serve Caprese Frittata with Fresh Tomatoes Recipe

Caprese Frittata with Fresh Tomatoes Recipe - Serving

Garnishes

I love to finish my Caprese Frittata with a sprinkle of fresh basil leaves and a drizzle of extra virgin olive oil. Sometimes a crack of fresh black pepper on top really wakes up all the flavors beautifully. If you’re feeling fancy, a few toasted pine nuts add a surprisingly delicious crunch.

Side Dishes

This frittata pairs so well with a crisp green salad dressed lightly with lemon vinaigrette, or some toasted crusty bread for sopping up leftover juices. For brunch, I often team it with fresh fruit or a simple arugula salad with shaved parmesan and olives.

Creative Ways to Present

For special occasions, I sometimes cut the frittata into small wedges and serve on a platter as finger food with toothpicks, topped with individual cherry tomatoes and basil sprigs. It’s always a hit and looks beautiful on any brunch table. You can also plate it alongside grilled veggies or even add a swirl of pesto to make it feel extra festive.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store slices of the frittata between layers of parchment paper in an airtight container in the fridge. This keeps each slice from sticking together and preserves that lovely texture. It will stay fresh and tasty for up to 4 days—perfect for quick grab-and-go breakfasts.

Freezing

I’ve frozen this frittata successfully by letting it cool completely, then wrapping tightly in plastic wrap and placing it in a freezer-safe bag. You can freeze whole or in slices for up to 3 months. When it’s time to eat, I prefer thawing it in the fridge overnight before reheating—it helps keep it creamy and avoids dryness.

Reheating

The best way I’ve found to reheat leftovers and maintain that lovely texture is in the oven at 350℉ for about 10 minutes until warmed through. The microwave works in a pinch—just 30-45 seconds—but the oven keeps the frittata from getting rubbery and helps the mozzarella stay melty.

FAQs

Can I make this Caprese Frittata with Fresh Tomatoes Recipe ahead of time?

Absolutely! You can prepare the frittata earlier in the day or even the night before. Keep it chilled in the refrigerator and reheat gently before serving. It’s actually great as leftovers, making it a perfect make-ahead dish for busy mornings.
What if I don’t have a broiler—can I bake the frittata instead?

Yes, you can bake it in a preheated oven at 375°F for about 10-12 minutes until the eggs are fully set and the mozzarella melts. Just keep an eye so it doesn’t overcook; the broiler just adds a nice top melt and quick finish.
Can I use other cheeses besides mozzarella?

Definitely! While fresh mozzarella is classic, you can experiment with burrata for extra creaminess, or even feta for a tangy note. Just keep in mind the frittata texture will change slightly depending on the cheese moisture and saltiness.
How do I prevent the frittata from being rubbery?

I learned that the key is not to overcook the eggs. Remove the pan from heat when the eggs are slightly underdone before adding mozzarella and broiling just enough to set the top. Also, reheating gently helps maintain that tender, fluffy texture.

Final Thoughts

This Caprese Frittata with Fresh Tomatoes Recipe holds a special spot in my kitchen rotation—it’s simple, bright, and satisfying without ever feeling heavy. I love how easy it is to whip up and how it brings everyone to the table, hungry for seconds. If you’re looking for a recipe that’s fresh, flavorful, and incredibly friendly to both beginner and seasoned cooks alike, you really can’t go wrong here. Give it a try—I promise it’ll become one of your favorites too!