Name: Caprese Frittata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 teaspoon olive oil; 2 teaspoons garlic, minced (or 2 large cloves garlic, minced); 250 g grape tomatoes; 1/2 cup fresh basil leaves, stems removed, finely sliced or shredded; 1 pinch salt (optional); 8 large eggs; 1/4 cup unsweetened almond milk (or skim/low fat milk); 1/2 cup baby spinach leaves (prewashed); 3 ounces fresh mozzarella cheese, sliced thinly into rounds; 2 tablespoons grated mozzarella cheese (optional); 1 drizzle balsamic glaze

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Introduction

This Caprese Frittata is a delightful twist on a classic Italian salad, transformed into a warm, savory breakfast or brunch dish. Featuring fresh tomatoes, basil, mozzarella, and spinach, it’s both colorful and packed with flavor. Easy to prepare, it’s perfect for a cozy morning or a light meal any time of day.

The image shows two slices of a frittata on a white plate with a blue rim, placed on a white marbled surface. Each slice has three main layers: a golden brown, slightly crispy crust base, a thick middle layer of creamy, pale yellow egg mixed with bits of green herbs and cheese, and a top layer covered with bright red roasted cherry tomatoes and some dark green herb leaves. The edges of the frittata are browned and slightly raised, giving a fluffy appearance. In the background, there is a white bowl filled with green leafy herbs, slightly out of focus. The lighting is natural, making the colors of the tomatoes and herbs vibrant and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon olive oil
2 teaspoons garlic (minced, or 2 large cloves garlic, minced)
250 g grape tomatoes
1/2 cup fresh basil leaves (stems removed, finely sliced or shredded)
1 pinch salt (to season – optional)
8 large eggs
1/4 cup unsweetened almond milk (or skim/low fat milk)
1/2 cup baby spinach leaves (pre-washed and ready to use)
3 ounces fresh mozzarella cheese (sliced thinly into rounds)
2 tablespoons grated mozzarella cheese (optional)
1 drizzle balsamic glaze

Instructions

Step 1: Preheat your oven to the broil or grill setting on medium heat.
Step 2: Slice the tomatoes in half horizontally. Heat the olive oil in an 8-inch non-stick pan or skillet over medium-high heat. Once hot, add the minced garlic and stir for about one minute until fragrant. Add the tomato halves and basil, cooking until the tomatoes start to blister and soften.
Step 3: While the tomatoes cook, whisk together the eggs, milk, and a pinch of salt in a medium bowl until well combined. When the tomatoes are ready, transfer half of the mixture onto a warmed plate, cover, and set aside.
Step 4: Pour the egg mixture into the pan with the remaining tomatoes, stirring for about 20 seconds to evenly distribute the flavors.
Step 5: Reduce the heat to low-medium. Add the spinach leaves and arrange the mozzarella slices evenly on top, pressing them lightly into the egg. Cook until the eggs are almost set but the center is still slightly runny, about 8 minutes.
Step 6: Sprinkle the grated mozzarella cheese on top if using, then transfer the pan to the oven. Broil until the frittata is golden, puffed, and cooked through, with golden edges and bottom.
Step 7: Warm the reserved tomato and basil mixture, then spoon it over the cooked frittata. Drizzle with balsamic glaze before serving.

Tips & Variations

Use fresh, ripe tomatoes for the best flavor and to avoid excess moisture.
Try substituting fresh mozzarella with burrata for a creamier texture.
For a heartier meal, add cooked sausage or sautéed mushrooms before pouring in the eggs.
If you don’t have balsamic glaze, a splash of aged balsamic vinegar adds a nice tangy sweetness.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The tomato topping is best added fresh before serving to keep flavors bright.

How to Serve

A slice of pizza is being lifted from a black pan, showing three main layers: a golden-brown crust at the bottom, a creamy melted cheese layer in the middle, and a topping of bright red roasted cherry tomatoes mixed with small green basil leaves on top. The cheese looks smooth and stretchy as it pulls away with the slice. The pan holds the rest of the pizza, with more roasted cherry tomatoes and green leaves spread evenly over a golden melted cheese surface. The background is a soft white marbled texture with a wooden board underneath the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, while fresh mozzarella is traditional, you can use other mild melting cheeses like fontina or provolone. Just choose one that melts well and complements the other ingredients.

Is it necessary to broil the frittata?

Broiling helps to brown the top and fully set the frittata, giving it a nice texture and color. If you don’t want to use the broiler, you can cover the pan with a lid and cook on low until fully set, though the top won’t brown as much.