Caprese Frittata


This indulgently creamy, cheesy frittata is redeemed with a bright and fresh tomato-basil sauce. It might be a gourmet spin on pizza for breakfast, but don't let that stop you from serving it for dinner, too. This frittata would also be a lovely vegetarian option to serve house guests for brunch. 

Caprese Frittata
Serves 4 to 6
8 eggs
1 1/4 cups shredded low-moisture mozzarella, divided
1/2 cup milk
2 large cloves garlic, pressed or minced
1/2 teaspoon sea salt
1 teaspoon olive oil

Tomato-basil sauce:
2 tablespoons olive oil
1 pound (16 ounces) grape tomatoes or cherry tomatoes
1/2 teaspoon sea salt
3 tablespoons chopped fresh basil
2 teaspoons white balsamic vinegar

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Position an oven rack 6 inches from your oven's broiling element and heat the broiler. In a mixing bowl, whisk together the eggs, 3/4 cup mozzarella, milk, pressed garlic and sea salt. Heat a 10-inch non-stick or well-seasoned cast iron pan over medium low. Swirl in the oil to cover the bottom of the pan. Once the oil is shimmering, pour in the egg mixture.

Cook the eggs for a couple of minutes while swirling the curds around in the pan with a rubber spatula. Once large, wet curds form, shake the skillet to distribute the eggs evenly and then let the eggs cook, without stirring, for a couple more minutes. Sprinkle the remaining 1/2 cup mozzarella evenly over the eggs and transfer the pan to the broiler. Broil until the center of the frittata has puffed up and the top is golden, about 3 to 4 minutes. Set the pan on a heat-safe surface to cool.

To make the sauce, warm 2 tablespoons olive oil in a large, non-reactive, heavy-bottomed pot or pan over medium heat. Add the tomatoes and salt. Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has turned light red (about 5 minutes). Stir in the chopped basil and vinegar.
4) Slice the frittata into 4 to 6 wedges. Transfer each slice to an individual plate and top with a generous amount of sauce. Serve immediately.

Notes: Store leftover frittata slices and sauce separately; they should each keep well for a few days. Serve leftovers chilled or reheated, whichever you prefer. This meal is gluten free.

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