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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,... giadzy.com

Caprese Frittata

20161203_005542_10358_962609.jpeg Serves 4

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.

Caprese Frittata

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Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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

Serves:
4 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
12 minutes
Inactive Time
Total Time
22 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:

Calories: 313kcal | Carbohydrates: 4g | Protein: 15g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 323mg | Sodium: 555mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1318IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Caprese Frittata
20161203_005542_10358_962609.jpeg
20161203_005542_10358_962609.jpeg

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

Serves:
4 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
12 minutes
Inactive Time
Total Time
22 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:

Calories: 313kcal | Carbohydrates: 4g | Protein: 15g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 323mg | Sodium: 555mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1318IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Vegetarian

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