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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!
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
Category
Breakfast
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
-
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)
Instructions
- Preheat the broiler to high and place the oven rack in the middle of the oven.
- 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.
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 313
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Protein
- 15 grams
- Fat
- 26 grams
- Saturated Fat
- 10 grams
- Trans Fat
- 1 grams
- Cholesterol
- 323 milligrams
- Sodium
- 555 milligrams
- Fiber
- 1 grams
- Sugar
- 2 grams
Let’s Cook
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4 comments
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.
@Kat fresh is best, but either type of mozzarella will work!
Fresh mozzarella or the dryer block stuff?
We loved the frittata. Added an arugula salad and some Italian bread made a wonderful dinner.