Description
A quick and flavorful Caprese Frittata featuring fresh basil, mozzarella, and cherry tomatoes, perfect for a light breakfast or brunch. This easy skillet and broiler-cooked dish combines creamy eggs with the classic Caprese salad flavors for a delightful and nutritious meal.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 cup milk (or heavy cream/coconut milk)
- 2 tablespoons fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 1 tablespoon olive oil
- 1/2 cup mozzarella cheese, shredded or small balls
- 1/2 cup cherry tomatoes
- 1 teaspoon balsamic vinegar, for drizzle
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk (or substitute), freshly chopped basil, salt, and pepper until fully combined and slightly frothy to incorporate air for fluffiness.
- Cook Eggs in Skillet: Heat olive oil in an oven-safe skillet over medium heat. Pour in the egg mixture and cook without stirring for about 2 minutes or until the edges just begin to set.
- Add Cheese and Broil: Sprinkle the mozzarella cheese evenly over the partially cooked eggs. Transfer the skillet to the oven’s broiler and broil for 2 to 3 minutes until the eggs are fully set and the cheese melts and slightly browns.
- Add Tomatoes and Serve: Remove the frittata from the oven. Scatter the blistered cherry tomatoes on top, drizzle with balsamic vinegar, and serve immediately while hot.
Notes
- You can substitute fresh mozzarella with shredded mozzarella if preferred.
- For a dairy-free option, use coconut milk and a plant-based cheese alternative.
- If you don’t have a broiler, finish cooking the frittata in a preheated 375°F oven for 5–7 minutes until set.
- Use fresh basil for the best flavor impact; dried basil will not provide the same freshness.
- Serve with crusty bread or a fresh green salad for a complete meal.
