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Caprese Frittata Recipe

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★★★★★

5 from 100 reviews

A delightful Caprese Frittata featuring blistered grape tomatoes, fresh basil, baby spinach, and melted mozzarella cheese, all cooked to perfection on the stovetop and finished under the broiler for a golden, fluffy finish. This Italian-inspired breakfast or brunch dish is vibrant, flavorful, and easy to prepare.

Ingredients

Scale

Frittata Base

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to the broil or grill setting on medium heat to prepare for finishing the frittata.
  2. Prepare Tomatoes and Basil: Slice the grape 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 to the pan. Cook until the tomatoes are slightly blistered and soft.
  3. Mix Egg Base: While the tomatoes cook, whisk together the eggs, almond milk, and a pinch of salt in a medium bowl until well combined. Once the tomatoes are ready, transfer half of the tomato and basil mixture onto a warmed plate, cover, and set aside for serving.
  4. Combine Eggs and Tomatoes: Pour the egg mixture into the pan with the remaining tomatoes. Stir gently for about 20 seconds to evenly distribute the flavors throughout the egg mixture.
  5. Add Spinach and Cheese: Reduce the heat to low-medium. Scatter the baby spinach leaves over the eggs and arrange the mozzarella slices evenly on top, pressing them slightly into the eggs. Cook for approximately 8 minutes until the eggs are nearly set but the center is slightly runny.
  6. Broil to Finish: Sprinkle the grated mozzarella cheese over the top if using. Transfer the skillet to the preheated oven and broil until the frittata’s top is golden, puffed, and cooked through, about 3-5 minutes. The edges and bottom will be nicely golden.
  7. Serve: Warm the reserved tomato and basil mixture if desired. To serve, spoon this mixture over the frittata and drizzle with balsamic glaze for a touch of sweetness and acidity.

Notes

  • Make sure to use an oven-safe skillet for broiling the frittata to avoid any hazards.
  • You can substitute almond milk for skim or low-fat milk depending on your preference or dietary needs.
  • The optional grated mozzarella adds extra cheesy flavor but can be omitted for a lighter dish.
  • Adjust salt according to taste, especially if using salted cheese or other salty ingredients.
  • To keep the basil vibrant, add some fresh leaves as garnish just before serving if you like.

Keywords: Caprese Frittata, Italian breakfast, spinach frittata, mozzarella cheese frittata, easy brunch recipes, tomato basil eggs

Find it online: https://leofoster.com/caprese-frittata-recipe/