Caprese Frittata: A Fresh Twist on a Classic Favorite
Frittatas are one of those universally loved dishes that can be enjoyed at any time of the day, and when made with the vibrant ingredients of a Caprese salad, it transforms into something truly magical. Whether you’re hosting a brunch or looking for a quick weeknight dinner, a Caprese Frittata fits the bill perfectly. It brings together a combination of fresh, light flavors wrapped up in fluffy, egg-based goodness, making it a versatile and delicious choice for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop and Broiler
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- Eggs – The eggs form the base of the frittata. Using room temperature eggs ensures they blend easily into the mixture, creating a smooth, even texture when cooked. You can also experiment with duck eggs if you want a richer flavor or use egg substitutes (like flax eggs or chickpea flour) if you’re looking to make a vegan version.
- Milk or Heavy Cream – Adding milk (or heavy cream for a richer texture) helps to create the fluffy, tender consistency of the frittata. If you prefer dairy-free options, unsweetened almond milk or coconut milk can be used as substitutes.
- Fresh Basil – Basil is quintessential to a Caprese dish, and for the frittata, it infuses the eggs with a fresh, fragrant aroma. Thyme or oregano can be used as an alternative if you want a slightly different herbal flavor.
- Mozzarella – Use fresh mozzarella, ideally one that’s packed in water for the creamiest texture. If fresh mozzarella is unavailable, mozzarella pearls or bocconcini can be used. For a stronger flavor, try aged mozzarella or pecorino.
- Tomatoes – Cherry or grape tomatoes are perfect for this frittata because of their sweetness and ease of cooking. You can also use heirloom tomatoes, especially during peak tomato season, for a more complex flavor. Sun-dried tomatoes can be substituted for a more intense flavor.
- Balsamic Vinegar – Balsamic vinegar adds a touch of tangy sweetness that pairs beautifully with the tomatoes. If you don’t have balsamic, you can use red wine vinegar or apple cider vinegar, but the flavor profile will be slightly different.
- Oil – I recommend using avocado oil or vegetable oil for cooking the eggs, as they have a high smoke point and are neutral in flavor. Olive oil is great for sautéing the tomatoes and adds a nice richness.
Instructions
- Prepare the Egg Mixture – In a large mixing bowl, whisk together the eggs, milk (or heavy cream), basil, salt, and pepper. Be sure to whisk thoroughly to incorporate air into the eggs, as this will help achieve a light, fluffy texture once cooked. Set the mixture aside for a few minutes while you prepare the skillet.
- Preheat the Broiler – Set an oven rack about 2-3 inches from the top and preheat the broiler to high. This will allow the mozzarella to melt evenly without overcooking the eggs.
- Cook the Eggs – Heat the oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, pour in the egg mixture. Cook the eggs for 2 minutes, gently stirring and pulling the edges away from the pan with a spatula. This helps the uncooked eggs spread evenly. Once the edges start to set but the center is still slightly runny, remove the skillet from the heat and let it rest for a minute.
- Add the Mozzarella – Arrange the sliced mozzarella on top of the eggs, covering as much of the surface as possible. Place the skillet under the broiler for 2-3 minutes, or until the mozzarella is melted and bubbly, and the eggs are fully set. Keep an eye on it so the eggs don’t burn or overcook.
- Sauté the Tomatoes – While the frittata is broiling, heat the olive oil in a separate pan over high heat. Add the tomatoes and cook for 5-7 minutes, gently swirling the pan until the tomatoes begin to brown and burst. Season them with the remaining salt and add the balsamic vinegar. Cook for another minute to reduce the vinegar and coat the tomatoes in its sweet-tangy glaze.
- Assemble the Frittata – Once the frittata is out of the oven, let it rest for a minute or two. Spoon the sautéed tomatoes on top of the frittata and serve immediately or at room temperature. The contrast of the warm, cheesy frittata with the burst of juicy tomatoes and the slight acidity of the balsamic vinegar creates an unforgettable dish.
Notes
- Add Extra Veggies – Try adding sautéed mushrooms, spinach, or bell peppers to the egg mixture for extra flavor and texture. If you want more protein, you can also incorporate cooked bacon or sausage.
- Serve with a Side Salad – A simple arugula or mixed green salad drizzled with olive oil and lemon juice pairs perfectly with the frittata. The freshness of the salad balances out the richness of the eggs and cheese.
- Use It as a Filling – Turn this frittata into a hearty sandwich by slicing it up and placing it on crusty bread or a soft roll with a spread of your choice.
- Make it a Meal – Serve it alongside crispy roasted potatoes, grilled vegetables, or a bowl of soup for a satisfying meal.