Delicious Caprese Frittata
A simple, flavorful frittata packed with fresh vegetables, creamy cheeses, and aromatic basil, perfect for any brunch gathering.
Ingredients
Main Ingredients
- 6 large Eggs Essential for custard-like texture.
- 1/4 cup Milk Can substitute with non-dairy milk.
- 1 teaspoon Salt Adjust according to taste.
- 1/2 teaspoon Black Pepper Adds warmth and spice.
- 1 cup Cherry Tomatoes Substitute with grape or ripe tomatoes.
- 1 cup Fresh Spinach Can use kale as an alternative.
- 1 tablespoon Olive Oil For sautéing the vegetables.
- 1 cup Mozzarella Cheese Substitute with goat cheese if desired.
- 1/4 cup Goat Cheese Optional for additional tangy flavor.
- 1/4 cup Fresh Basil Dried basil can be used sparingly.
- 2 tablespoons Balsamic Glaze Optional for a sweet, tangy finish.
Instructions
Preparation
- Gather and prep your ingredients. Wash the cherry tomatoes and spinach thoroughly. Slice the cherry tomatoes in half and roughly chop the spinach.
- Chop the basil and prepare cheese shreds to streamline the cooking process.
Cooking
- In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- Heat olive oil in a medium oven-safe skillet over medium heat. Add sliced tomatoes and sauté for 3–4 minutes until they soften.
- Add chopped spinach and cook until just wilted.
- Pour the egg mixture over the sautéed vegetables, distributing them evenly.
- Sprinkle mozzarella cheese and half of the basil on top.
- Cook on the stovetop for 5–7 minutes until the edges start to set.
- Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 15–20 minutes until puffed and set.
- Broil for an additional 2–3 minutes for a golden top, watching closely.
- Cool for 5 minutes before slicing.
- Slice and serve warm; garnish with balsamic glaze and remaining fresh basil.
Notes
Great for brunch gatherings or as a meal prep option. Can be customized with various vegetables or cheeses.