Caprese Frittata {+ Video}
Caprese Frittata Recipe
This light and airy Caprese Frittata recipe combines a traditional frittata with classic Italian caprese ingredients. It’s perfect for breakfast, lunch or dinner.
During the summer months my garden has a plethora of fresh tomatoes and basil so I’m always looking for ways to use them up. Outside of making pickled green tomatoes, this caprese frittata is one of my go-to’s. I know many of you have the same over-abundance of produce as well and are looking for recipes to showcase them.
Unlike popular frittatas, laden with heavy meat and cheese, this dish infuses creamy eggs with the best summer produce.
Caprese frittata exemplifies simplicity and flavor, It’s an egg recipe that invites creativity, so feel free to experiment with ingredients and flavors to suit your taste!
Golden Ratio
Based on years of testing, the golden ratio for the perfect frittata is:
- Basic Frittata Ratio:
- 6 Eggs
- 1/4 Full Fat Milk or Heavy Cream
- 1 Cup Cheese
- 2 Cups Vegetables/Meat
With that said, I don’t always follow this ratio to a tee. This particular baked frittata recipe is close, but it doesn’t use as much cheese. Although, you certainly can. To bulk it up a bit more you can use up to 8 eggs.
How To Make A Frittata
Here’s a general outline of how to prepare my Caprese Frittata:
Prepare the Eggs – Beat together the eggs, milk, salt and pepper.
Make the Caprese – Sauté the tomatoes in olive oil until they start to release their juice. Stir in the garlic and basil. Set aside half of the mixture. This will go on top of the baked quiche, right before serving.
Build the Frittata – Pour the egg mixture over the sautéed tomatoes and basil and add the slices of mozzarella. Cook on the stovetop for 3 minutes to “set” before transferring to the oven.
Baking – Transfer the skillet to the oven to bake until the eggs are set (approx. 15 minutes). This time can vary depending on the skillet you’re using and other factors, so keep your eye on it!
Final Touches – Garnish with the rest of the tomato mixture and serve.
Tips From The Kitchen
Having made frittata’s for over 20 years, here are the tips I’ve learned through a ton of trial and error:
- Mixing the Eggs – Do not over whip the eggs. To keep the frittata fluffy and light, instead of rubbery, just whisk them until the ingredients are incorporated.
- Pan Recommendation – Use a non-stick or heavily oil the pan you do use. If not, the eggs will stick to the pan.
- Cooking the Frittata – Keep an eye on the frittata while baking so it doesn’t overcook. The edge will be set, but the center will be slightly jiggly.
- Resting – Resting for 3-5 minutes let’s the egg and cheese set so it’s easier to slice and serve.
Flavor Variations
While this Italian omelet is perfect as is, if I do say so myself, they are great for using up items taking up space in your refrigerator. Here are some ideas:
Balsamic Glaze – Drizzle a bit of balsamic glaze over the top, after baking, to punch up the flavor.
Meat – throw in pieces of cooked pancetta, bacon or prosciutto.
Vegetables – any veggie will work, but make sure you soften any hard vegetables such as broccoli or zucchini.
Herbs – Not a basil fan? Or like to add multiple herbs? Thyme or oregano would also be amazing here. Fresh is best, but dried will work.
Side Dish Ideas
This frittata with caprese is a meal in itself; no side dish required. But, if you are looking to bulk up the meal, might I suggest:
Storage
Store leftover caprese frittata in an air tight container in the refrigerator for up to 4 days.
How to Reheat in the Microwave – Reheat in the microwave for 30 seconds. Check to see if it’s warm throughout. If not, keep heating in 10 seconds increments.
How to Reheat in the Oven – Bake at 350℉ for 7-9 minutes.
How to Freeze – Wrap cooled leftovers in plastic wrap and transfer to a freezer-safe container or freezer bag. Freeze for up to 3 months.
Drink Pairing Recommendations
If serving for breakfast or lunch I highly recommend Prosecco. If serving for dinner I recommend Sauvignon Blanc or Chablis.
This recipe was originally posted in August 2016, but I updated it in June 2024 with new photos, additional text and edits to the original recipe.
Easy Caprese Frittata
Ingredients
- 6 large eggs
- ¼ cup milk
- ½ tsp salt + more, to taste
- ¼ tsp black pepper + more, to taste
- 2 tbsp olive oil
- ½ cup diced yellow onion (*Note 1 )
- 1 pint grape or cherry tomatoes, sliced in half
- 2 tsp minced garlic
- ½ cup chopped fresh basil
- 5 oz mozzarella slices (*Note 2)
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Instructions
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Preheat the oven to 350ºF. Add the eggs, milk, salt, and pepper and whisk to combine. Set aside.6 large eggs, ¼ cup milk, ½ tsp salt + more, to taste, ¼ tsp black pepper + more, to taste
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Preheat an 8″ oven-safe skillet over medium. Add the olive oil and swirl it around the pan, and up the sides to coat. Add the onions and sauté until the onions are soft and translucent.2 tbsp olive oil, ½ cup diced yellow onion
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Use a slotted spoon to remove the onions, keeping as much oil in the pan as possible. Set aside.
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Add the sliced tomatoes and cook until soft and the juices start to release (approx. 4-5 minutes). Add the basil and garlic and cook until fragrant (approx. 1 minute).1 pint grape or cherry tomatoes, sliced in half, 2 tsp minced garlic, ½ cup chopped fresh basil
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Remove half of the tomato mixture and set aside. Return the cooked onions to the pan.
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Pour the egg mixture over the vegetables. Use a rubber spatula to rearrange the tomatoes so they’re as evenly spread out as possible.
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Top with the mozzarella slices and cook, undisturbed for 3 minutes.5 oz mozzarella slices
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Transfer the skillet to the oven and bake for approximately 15 minutes until the eggs in the middle are just set. Total time will vary depending on skillet, size of eggs, etc.
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Remove from the oven and top with the remaining half of the tomato mixture.
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Let rest for 5 minutes, before slicing and serving. Top with extra salt and/or pepper, to taste.
Notes
Note 2 – Feel free to shred the cheese and mix it in with the eggs.