This Caprese frittata is my ultimate go-to for a brunch dish that’s both Instagram-worthy and packed with flavor. It’s the perfect fusion of creamy eggs, juicy tomatoes, and fresh mozzarella, all topped off with aromatic basil that makes me feel like I’m dining al fresco in Italy.
Creating a Frittata Caprese is a labor of love. I take 8 large eggs and whisk them with 1/4 cup of heavy cream.
Then, I stir in some fresh mozzarella (and by fresh, I mean that I usually get the stuff packed in water and not the stuff that comes pre-grated in a bag). Next, I add some halved cherry tomatoes; the frittata really needs to burst with flavor from every single component.
Finishing touches include: a small amount of minced garlic (for my taste, anyway), torn basil leaves, and a drizzle of olive oil.
Ingredients
Eggs: They are protein-rich and supply important amino acids.
Tomatoes, cherry: Juicy and sweet, they add a burst of flavor and are rich in antioxidants.
Mozzarella Balls, Fresh: They are creamy and mild.
They deliver calcium for ossification.
Basil’s leaves: Peppery and fragrant, they improve flavor and contain an abundance of vitamins.
Heart-healthy fats make olive oil a wellness booster.
They support your well-being and your taste buds.
Ingredient Quantities
- 8 large eggs
- 1/4 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Set your oven to 375°F (190°C) to preheat.
2. In a big bowl, beat together the eggs and heavy cream until completely mixed. Season with salt and pepper so that it tastes good to you.
3. In a large, oven-safe skillet over medium heat, warm the olive oil. Stir in the minced garlic, and sauté until fragrant, approximately 30 seconds.
4. Place the cherry tomatoes in the skillet and sauté for 2-3 minutes until they have started to soften.
5. Into the skillet containing the sautéed tomatoes, pour the egg mixture and spread it evenly.
6. Evenly distribute the mozzarella balls that have been halved over the egg mixture.
7. Cook the frittata on the stovetop for about 5 minutes, until the edges start to set.
8. Put the skillet in the oven that has been preheated. Allow it to bake for 10-15 minutes, or until the center of the frittata has set completely.
9. Take the frittata from the oven and allow it to cool for a couple of minutes. Over the top of the frittata, scatter the torn basil leaves.
10. Cut the frittata into wedges and serve it warm. Enjoy your Caprese frittata!
Equipment Needed
1. Oven
2. Large bowl
3. Whisk or fork
4. Large, oven-safe skillet
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Spatula
9. Oven mitts
FAQ
- Can I use milk instead of heavy cream?You can use milk in place of heavy cream in a frittata, but you might find the final dish to be a bit less rich and creamy.
- Is it possible to make the frittata ahead of time?Certainly, the frittata can be made in advance and stored in the refrigerator for as long as two days. Reheat it in the oven at a low temperature before serving.
- Can I add other vegetables to the frittata?Certainly, other vegetables such as spinach or bell peppers can be added. Just make sure they’re prepared to your preference before mixing them in with the eggs.
- What type of skillet should I use?A well-seasoned cast-iron skillet or a non-stick skillet works best when making a frittata since they allow easy removal of the frittata when serving.
- What if I don’t have fresh mozzarella?An option is to use shredded mozzarella, though it may melt differently than fresh mozzarella balls.
- How can I tell when the frittata is done?When the edges are golden and the center is just set, the frittata is done. The middle can have a slight wobble, as it will continue to cook with residual heat.
- How do I store leftover frittata?Store surplus food in a sealed container in the refrigerator for as long as 3 days. It may be consumed either straight from the fridge or after a gentle reheating in the microwave.
Substitutions and Variations
Replace 1/4 cup of heavy cream with milder 1/4 cup of milk.
Substitute 1 cup grape tomatoes, halved, for 1 cup cherry tomatoes, halved.
Substitute fresh mozzarella balls with 1/2 cup crumbled feta cheese for a sharper, less creamy flavor.
Substitute 1/4 cup fresh basil leaves, torn, with 1/4 cup spinach leaves for a milder taste.
Substituting 2 tablespoons of avocado oil for 2 tablespoons of olive oil can change the health profile of a recipe. Here are some reasons why avocado oil might be better:
Pro Tips
1. Use room temperature eggs: For a fluffier frittata, bring the eggs to room temperature before beating them. This helps in achieving a more uniform texture and prevents the mixture from seizing when added to a warm pan.
2. Don’t overcrowd the skillet: Ensure that the skillet is not overcrowded when adding the tomatoes and mozzarella. This will allow even cooking and prevent the frittata from being too watery. You may need a larger skillet if it feels too tight.
3. Drain the mozzarella: If the fresh mozzarella balls come in water or any liquid, drain them thoroughly and even pat them dry with a paper towel to prevent extra moisture from making the frittata soggy.
4. Add a hint of seasoning to the tomatoes: Before adding them to the skillet, sprinkle the cherry tomatoes with a slight pinch of salt for added flavor that will deepen as they cook.
5. Let it rest before serving: After removing the frittata from the oven, let it rest for about 5 minutes before cutting. This allows the egg to finish setting and prevents it from breaking apart when sliced.
Frittata Caprese Recipe
My favorite Frittata Caprese Recipe
Equipment Needed:
1. Oven
2. Large bowl
3. Whisk or fork
4. Large, oven-safe skillet
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Spatula
9. Oven mitts
Ingredients:
- 8 large eggs
- 1/4 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1. Set your oven to 375°F (190°C) to preheat.
2. In a big bowl, beat together the eggs and heavy cream until completely mixed. Season with salt and pepper so that it tastes good to you.
3. In a large, oven-safe skillet over medium heat, warm the olive oil. Stir in the minced garlic, and sauté until fragrant, approximately 30 seconds.
4. Place the cherry tomatoes in the skillet and sauté for 2-3 minutes until they have started to soften.
5. Into the skillet containing the sautéed tomatoes, pour the egg mixture and spread it evenly.
6. Evenly distribute the mozzarella balls that have been halved over the egg mixture.
7. Cook the frittata on the stovetop for about 5 minutes, until the edges start to set.
8. Put the skillet in the oven that has been preheated. Allow it to bake for 10-15 minutes, or until the center of the frittata has set completely.
9. Take the frittata from the oven and allow it to cool for a couple of minutes. Over the top of the frittata, scatter the torn basil leaves.
10. Cut the frittata into wedges and serve it warm. Enjoy your Caprese frittata!
