Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Become a Member and get free shipping on your orders!


Photo Credit: Elizabeth Newman

Caprese Frittata

10 MINPrep Time
12 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
You must be signed in to print this content
For the ultimate Italian breakfast, look no further than this caprese frittata. It combines the classic elements of a caprese salad — fresh mozzarella, basil, and tomatoes — with fluffy scrambled eggs. It's perfect for breakfast with the family or Sunday brunch for a crowd. It comes together so quickly, and it's easy to slice up for sharing.

It might seem a little strange, but don't skip out on the heavy cream! It ensures that the eggs stay moist and fluffy, plus it adds some richness. To keep this dish vegetarian, leave off the prosciutto at the end. Build up your brunch menu with some of my other favorite Italian breakfast recipes!


Caprese Frittata



Prep Time

10 minutes

Cook Time

12 minutes




Giada De Laurentiis

Image of Caprese Frittata


  • 2 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes (sliced into rounds)
  • 1/2 teaspoon kosher salt
  • 7 large eggs (at room temperature)
  • 1/4 cup heavy cream (at room temperature)
  • 1/2 cup basil leaves (roughly chopped)
  • 1/2 cup diced mozzarella cheese
  • 4 thin slices Prosciutto di Parma (optional)
  • 8 cherry tomatoes (halved, optional)
  • 1/4 cup micro basil (optional)


  1. Preheat the broiler to high and place the oven rack in the middle of the oven.
  2. Heat an 8 inch oven proof, nonstick skillet over medium heat. Add the olive oil and the tomatoes . Season with 1/4 teaspoon salt and cook the tomatoes until they are soft and beginning to fall apart, about 4 minutes.
  3. Meanwhile, whisk the eggs together in a large bowl. Add the heavy cream, basil and remaining 1/4 teaspoon salt and whisk together until smooth and light. Pour the egg mixture over the tomatoes, sprinkle with the mozzarella and let it cook for 2 minutes. Using a rubber spatula, begin to loosen the cooked eggs from the sides and bottom of the pan to allow the raw egg to coat the bottom of the pan. Let it sit for another minute and repeat. Place the whole pan under the broiler and cook for 5 to 6 minutes or until the eggs are just set. Slide the frittata out of the pan and onto a board. Drape with the prosciutto slices and sprinkle with the tomatoes and micro basil if using. Slice and serve.



per serving
Amount/Serving % Daily Value
4 grams
15 grams
26 grams
Saturated Fat
10 grams
Trans Fat
1 grams
323 milligrams
555 milligrams
1 grams
2 grams

Join The Membership

Enjoy the best that Giadzy has to offer, from exclusive content to all-access experiences

Begin Your Journey

4 reviews & comments

  • Author's avatar image
    Kat - Jun 08

    Wow, was this good. I made roughly a half portion in a 6” pan all for myself. I topped it with a microgreen and torn basil salad dressed in a little olive oil with the tomatoes and a drizzle of balsamic glaze. Wow wow wow.

  • Author's avatar image
    The Giadzy Kitchen - Jun 05

    @Kat fresh is best, but either type of mozzarella will work!

  • Author's avatar image
    Kat - Jun 05

    Fresh mozzarella or the dryer block stuff?

  • Author's avatar image
    Diane Eigenbrood - Jun 09

    We loved the frittata. Added an arugula salad and some Italian bread made a wonderful dinner.

Please become a member or sign in to your membership to review or comment on recipes.