Description
This Caprese Frittata is a quick and delicious Italian-inspired dish that combines fluffy eggs, fresh basil, melted mozzarella, and sweet cherry tomatoes. Finished with a drizzle of balsamic vinegar, it makes a perfect light breakfast or brunch option for two.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons milk (or heavy cream/coconut milk)
- 1 tablespoon fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
Toppings and Cooking
- 1 tablespoon olive oil
- 1/4 cup mozzarella cheese, shredded
- 6-8 cherry tomatoes
- 1 teaspoon balsamic vinegar
Instructions
- Prepare the Egg Mixture: In a bowl, thoroughly whisk together the eggs, milk, chopped fresh basil, salt, and black pepper until the mixture is smooth and well combined.
- Cook the Eggs: Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook undisturbed for about 2 minutes until the edges begin to set but the top remains slightly runny.
- Add Cheese and Broil: Sprinkle the shredded mozzarella evenly over the eggs. Place the skillet under a preheated broiler and cook for 2-3 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
- Add Tomatoes and Finish: Remove the skillet from the oven. Arrange the blistered cherry tomatoes on top of the frittata, drizzle with balsamic vinegar, and serve immediately.
Notes
- Use fresh basil for the best flavor, but dried basil can be substituted in a pinch.
- To blister tomatoes more evenly, you can sauté them briefly in the skillet before adding the egg mixture.
- If you don’t have a broiler, you can cover the skillet with a lid and cook on low heat until set.
- For a dairy-free version, use coconut milk and omit the mozzarella or substitute with a vegan cheese.
- This recipe adapts easily to larger servings; just adjust ingredient quantities accordingly.
