Caprese Frittata Recipe

Caprese Frittata in a cast iron skillet.

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.

Course Breakfast

Cuisine Italian

Keyword Caprese Frittata Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 197kcal

Author Tina Frank

Ingredients

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.

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