Description
This Caprese Frittata is a delicious and easy-to-make Italian-inspired dish featuring fluffy eggs, fresh basil, creamy mozzarella, and sweet cherry tomatoes cooked to perfection. It’s a perfect option for breakfast, brunch, or a light dinner, combining vibrant flavors and a satisfying texture with a hint of balsamic vinegar to enhance the freshness of the tomatoes.
Ingredients
Scale
Frittata Base
- 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
Tomato Topping
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the egg mixture: In a large mixing bowl, combine the eggs, milk, thinly sliced basil, ½ teaspoon of salt, and ground black pepper. Whisk thoroughly until all ingredients are well incorporated and the mixture is uniform.
- Preheat the broiler and position the oven rack: Place an oven rack about 2-3 inches from the top of the oven and turn the broiler to high to prepare for finishing the frittata under high heat.
- Cook eggs on stovetop: Heat 2 tablespoons of avocado or vegetable oil in a large cast-iron or oven-safe skillet over medium-high heat. Once the oil is hot, pour in the egg mixture. Cook for about 2 minutes, gently pulling back the eggs from the edges with a spatula to allow uncooked egg to flow underneath. Remove from heat and let rest for one minute.
- Add mozzarella and broil: Arrange the sliced mozzarella cheese evenly on top of the partially cooked eggs. Transfer the skillet to the oven and broil on high for 2 to 3 minutes, or until the eggs are just set and the cheese begins to melt. Carefully remove the skillet and allow the frittata to cool slightly.
- Prepare tomato topping: While the frittata cools, heat 2 tablespoons of olive oil in a small pan over high heat. Add the cherry or grape tomatoes and cook for 5-7 minutes, gently swirling the pan frequently until the tomatoes brown lightly and start to burst. Season with the remaining ½ teaspoon salt and drizzle with balsamic vinegar.
- Assemble and serve: Spoon the cooked tomatoes over the frittata. Serve the dish immediately while warm, or at room temperature for a flavorful meal.
Notes
- Storage: Store leftover slices in between layers of parchment paper in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave for 30-45 seconds or in the oven at 350℉ for about 10 minutes until heated through.
- Freezing: After cooling, wrap the whole frittata or individual slices tightly in plastic cling wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Reheat directly from frozen in an oven at 300℉ for 15 minutes or thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1/6 frittata (approx. 150g)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 325mg
