Caprese Frittata
This Caprese frittata is a quick dish you can make for breakfast, lunch, or dinner. It has fresh mozzarella, basil, and tomatoes and is an easy 30-minute recipe.
When I realized it’s been five years since I last shared a frittata recipe I thought to myself, “That’s weird.” So I made a Caprese frittata with tomatoes and basil I grew myself (!) and lots of fresh mozzarella.
And I was reminded, once again, why a frittata is such a wonderful thing. It’s easy to make, you can add pretty much anything you like, and you can serve it for breakfast, brunch, lunch or dinner.
Some might call this a crustless quiche but it’s not the same thing. Unlike a quiche (which is French), a frittata (which is Italian) doesn’t have any milk or cream mixed with the eggs. So, it’s closer to an omelet than a quiche.
It’s a great way to repurpose leftovers in the fridge or, as was the case with me, a way to showcase a backyard garden bounty. For this version, inspired by Caprese salad, the fresh tomatoes, basil, and cheese is a delicious combination.
Recipe Tips
For the cheese and basil, I like mix half of each into the whisked eggs and save the rest for the top so it’s pretty. So chop half, and keep the rest whole.
I don’t like to mix the tomatoes into the eggs and prefer to slice them and bake them on top. They’re barely cooked and, again, just makes the whole thing a little prettier.
You will need an oven-safe non-stick skillet that is 10″. I like to start the frittata on the stove top and once the bottom and sides are barely cooked, transfer it to the oven to finish.
Every oven is different, so keep an eye on it while it bakes. You know when it’s done when the eggs are set in the center. If you’re not sure, use a toothpick to check it.
It’s delicious with some roasted potatoes on the side or a simple salad if you’re serving it for lunch or dinner. It’s light, flavorful, and a great way to use garden basil and tomatoes.
Happy Cooking,
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Caprese Frittata
Ingredients
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon sliced fresh basil plus 6 large leaves
- 4 ounces fresh mozzarella divided
- 2 tablespoons unsalted butter
- 1 (3-ounce) Roma tomato, sliced
Instructions
- Preheat oven to 325°F.
- In a bowl, whisk the eggs with the salt and pepper. Add the tablespoon of sliced basil (set the whole leaves aside).
- Divide the mozzarella in half and finely chop (or grate) one half of it (2 ounces total). Add it to the egg mixture and whisk to combine. Thinly slice the rest of the cheese and set it aside.
- Melt the butter in a 10-inch non-stick skillet over medium heat. Once it’s melted, tilt the pan so the butter lightly coats the bottom and sides of the pan. Add the egg mixture and cook it until it sets on the bottom and starts to pull away from sides of the pan (it will still be very liquid).
- Place the sliced tomatoes on top of the eggs (the top of the frittata will still be uncooked at this point) and lay the sliced cheese and basil leaves in an even layer in between the tomato slices.
- Bake the frittata for 10 to 15 minutes or until the eggs are cooked through and set in the middle. You can serve it hot, warm, or at room temperature. Leftovers will keep well in the refrigerator for a few days.