Caprese Frittata Recipe

After decades of cooking for a full house and raising kids, I’ve developed a strong instinct for recognizing a keeper. This Caprese Frittata is one I come back to often. It is especially perfect during the summer when tomatoes are juicy and basil is at its peak. It is simple, fresh, and made entirely in one pan, making it an easy choice for busy mornings or a light dinner. Even though it comes together quickly, it still feels special enough to serve for a relaxed brunch with friends.

If you love the fresh flavors in this Caprese Frittata, don't stop here! I have a couple more recipes that use the same classic combo of tomatoes, basil, and mozzarella. My Caprese Salad Recipe is a go-to for a quick lunch or for busy nights when I want something simple but still packed with flavor. And if you're entertaining or just love a cute appetizer, my Caprese Salad Skewers are always a hit. They're bite-sized, colorful, and totally delicious.

Ingredient Notes

See recipe card for quantities.

Fresh mozzarella: The key here is using the kind packed in water. Dice it into small cubes so it melts evenly and gives you those creamy bites throughout the frittata.

Fresh basil: Don’t skimp here. Fresh basil is what gives this frittata its Italian soul. Dried basil just doesn’t do the same job.

Step by Step Instructions

Step 1: Heat olive oil in a cast-iron or non-stick skillet over medium heat. Add the halved grape tomatoes and cook until they start to burst and release their juices.

Step 2: While those cook, whisk the eggs in a large bowl until frothy. Add the heavy cream and whisk until smooth.

Step 3:  Stir in the chopped basil, garlic powder, onion powder, salt, and black pepper.

Step 4: Pour the egg mixture over the tomatoes in the skillet. Evenly scatter in the mozzarella cubes so every bite gets cheesy.

Step 5: Transfer the skillet to the center rack of your oven and broil on high for about 5 minutes. Watch closely! Once it puffs and slightly browns, it’s done.

Storage and Make Ahead

Leftover frittata can be stored in an airtight container in the fridge for up to 3 days. Let it cool completely before transferring.

I don’t recommend freezing this one; the texture of the eggs and fresh mozzarella changes too much after thawing.

Reheat individual slices in the microwave or gently warm in a skillet over low heat with a lid to keep it from drying out.

Caprese Frittata Recipe

Tina Frank

A simple Caprese Frittata made with juicy tomatoes, creamy mozzarella, and fresh basil ready in one pan, bursting with Italian flavor and done in under 30 minutes.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Italian

Servings 6

Calories 197 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• (1) 10-ounce container grape or cherry tomatoes halved
• 8 Large eggs room temperature
• ¼ cup heavy whipping cream
• ½ cup fresh mozzarella cut into small cubes
• ½ cup fresh basil chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon kosher salt
• 1 teaspoon ground black pepper
• Fresh basil leaves garnish
• Balsamic glaze garnish
• Parmesan cheese garnish

Instructions

 

• Heat 1 tablespoon of olive oil in a 10-inch cast-iron skillet over medium heat. Set aside a handful of the halved tomatoes. Add the remaining tomatoes to the skillet and cook for about 5 minutes, or until they begin to burst.
• While the tomatoes are cooking, whisk 8 room-temperature eggs and then add ¼ cup heavy whipping cream and combine until smooth.
• Add ½ cup chopped fresh basil, ¾ teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder, and whisk the ingredients until combined.
• Pour the egg mixture over the cooked tomatoes in the skillet. Then add ½ cup of mozzarella cubes evenly around the top of the frittata so that there is mozzarella spread throughout the frittata.
• Cook over medium heat on the stovetop until the edges are set. The middle will still be jiggly, but the edges will be set.
• Move your oven rack to the center of the oven and turn your broiler on high.
• Place on the center rack of your oven and broil for about 5 minutes. Keep a close eye on it as it can burn quickly.
• Remove from the oven and garnish with additional tomatoes, chopped basil, and grated Parmesan.
• Serve with fresh arugula salad and ENJOY!

Notes

Start with room-temperature eggs. It makes a difference in texture and how evenly the frittata cooks. 

Use a non-stick skillet or a well-seasoned cast-iron skillet to ensure the eggs release easily. 

Keep a close eye on the broiler. Frittatas can go from golden to burnt in just seconds. 

You can toss the basil in whole, but I like to chop it so it’s evenly distributed in every bite. 

While the mozzarella is the star here, a little sprinkle of grated Parmesan on top adds a salty finish I can’t resist.

Nutrition

Calories: 197kcalCarbohydrates: 2gProtein: 12gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 244mgSodium: 591mgPotassium: 126mgFiber: 0.2gSugar: 1gVitamin A: 710IUVitamin C: 1mgCalcium: 140mgIron: 1mg

Keyword Caprese Frittata Recipe

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