This Caprese Frittata is light and fluffy, laced with ribbons of fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. It’s a great meal to serve any time of the day. The best part? Caprese eggs are ready to serve in about 10 minutes.

I’m going to let you in on a little secret. This 10-minute caprese frittata is the breakfast you’ve been waiting for! After a quick 3 minutes on the stove, this finishes up in 2-3 minutes flat under a broiler. Which means this can also sub in as a crave-worthy dinner for busy weeknights when you get home late from work. I could eat eggs any time of day, so if you are like me, this is the perfect dish for you!

Why You'll Love this Caprese Frittata

• Classic caprese ingredients. Craving fresh Italian flavors? Channel one of Italy’s most iconic pairings in this caprese frittata. This dish combines all the ingredients in a classic summery Caprese Salad mixed with light and fluffy eggs. I am talking tomatoes, mozzarella, and fresh basil. 
• Quick and easy to make. This frittata recipe doesn’t require a seasoned chef to make it successful! All it takes is a few moments of patience (2 minutes worth, to be exact) while you carefully unstick the eggs from the side of the pan. Then pop it into the broiler for a couple minutes and prepare the burst tomato topping. That’s as complicated as it gets!
• The burst tomato topping. My personal favourite part of this dish are the gorgeous, cooked tomatoes on top of the frittata. They are cooked quickly and at a high heat so that they pop just a little bit. Finish them off with a drizzle of sweet, tangy balsamic vinegar and I swear you’ll think it's summer already! Grab a fork (or 4) because breakfast is served, and you’re going to love it!
• A summer meal. I don’t know about you, but I am seriously longing for summer, so thank goodness it is right around the corner. These caprese eggs are everything you love most about warm weather eating — fresh ingredients, bold flavors, and light. Serve it for breakfast, lunch, and everything in between — breakfast for dinner anyone?
• It’s freezer-friendly. Unlike most egg-heavy dishes, this caprese frittata is freezable, thanks to some stabilizing help from full-fat dairy. Save leftovers for later or add a full frittata to your rainy day stash for easy cooking at a later date!

Ingredient Notes

To make this delicious and easy Caprese Frittata, you will need the following ingredients (full measurements in recipe card below):

• eggs - set your eggs out on the kitchen counter for at least 20 minutes to bring them up to room temperature before using them. If you need to warm them up quickly, add them to a bowl of warm (but not hot) water for a few minutes.
• milk - you can also use heavy cream or a high-fat plant based milk like coconut milk in its place.
• basil - fresh basil is essential to the recipe, but you can use dried basil if you’re all out. Just be aware that the flavor and texture will change slightly.
• avocado oil - vegetable oil or olive oil will also work.
• mozzarella cheese - mozzarella is traditionally used in caprese recipes, but you can swap it with burrata, paneer, or halloumi if necessary.
• olive oil - if you don’t have olive oil, use avocado oil in its place.
• cherry tomatoes - grape or plum tomatoes are also okay to use.
• balsamic vinegar - if you don’t have balsamic vinegar, replace it with red wine vinegar instead.
• salt and pepper

You will also need measuring cups and spoons, mixing bowl, cast-iron skillet (or oven-safe skillet), and small saucepan.

How to Make the Best Caprese Frittata

1. Make egg mixture. Combine eggs, milk, basil, ½ teaspoon salt, and pepper in a large mixing bowl. Whisk to combine.

2. Prep oven. Place an oven rack about 2-3 inches from the top and set broiler to high.
3. Slightly cook eggs. Heat oil in a large cast-iron (or oven-safe) skillet over medium-high heat. When hot, add egg mixture and cook for 2 minutes, using a spatula to pull back and loosen the eggs slightly from the sides, allowing more raw egg to coat the pan. Remove from heat and let it rest for one minute.
4. Add cheese and broil. Place sliced mozzarella rounds on top of the eggs and place skillet in the oven. Broil on high for 2-3 minutes, or until eggs are just set. Remove from oven and set aside to cool slightly.

5. Cook tomatoes. While the frittata is cooling, heat olive oil in a small pan over high heat. Add tomatoes and cook, gently swirling the pan often, for 5-7 minutes, until tomatoes are browned and beginning to burst. Season with remaining salt and balsamic vinegar.

6. Serve. Spoon the tomatoes on top of frittata and serve immediately or at room temperature.

How to Serve

This Caprese Frittata is a delicious breakfast or lunch option (or breakfast for dinner!). Serve it on its own as is, or pair them with some of our favorite sides including:

• Ciabatta Rolls
• Breakfast Potatoes
• Spring Salad
• Green Detox Smoothie
• Banana Chocolate Chip Oatmeal Muffins
• Herb Roasted Sweet Potatoes

For more, see our 50 Best Breakfast Ideas.

Storing and Freezing Instructions

How to Store

Store leftover caprese frittata slices in between layers of parchment paper in an airtight container in the refrigerator for up to 4 days.

How to Reheat

Reheat in the microwave for 30-45 seconds until heated through or in the oven at 350℉ for 10 minutes.

How to Freeze

Allow the frittata to cool to room temperature first. Then, wrap the entire frittata (or slices) tightly in plastic cling wrap and place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Reheat directly from frozen in the oven at 300℉ for 15 minutes, or until warmed through. You can also allow it to thaw in the fridge overnight before reheating according to instructions above.

More Egg Recipes

• 20 Best Egg Recipes
• Spring Vegetable Frittata
• Shakshuka
• Egg and Potato Breakfast Casserole
• Egg Muffins
• Deviled Eggs

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