Description
This 15-minute caprese frittata is the recipe you’ve been waiting for -- tomatoes, basil, fresh mozzarella wrapped between fluffy, light eggs. A go-to breakfast for entertaining or an easy dinner for busy weeknights.
Ingredients
- 8 eggs, at room temperature
- 1/4 cup milk (or heavy cream)
- 1/4 cup basil, thinly sliced
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons avocado oil (or vegetable oil)
- 1/4 pound mozzarella cheese, sliced into 1/8-inch thick rounds
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
Instructions
- Combine eggs, milk, basil, 1/2 teaspoon salt, and pepper in a large mixing bowl. Whisk to combine.
- Place an oven rack about 2-3 inches from the top and set broiler to high.
- 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.
- 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.
- 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.
- Spoon the tomatoes on top of frittata and serve immediately or at room temperature.
Notes
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.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American