Caprese Frittata

August 15, 2014 / No Comments

This frittata recipe features the ingredients from our family’s favorite salad. Creamy mozzarella, fresh from the vine tomatoes, basil, olive oil and salt and pepper … add some eggs to these amazing simple ingredients and you have a meal!

A frittata is an Italian egg bake that is cooked on the stovetop and finished in the oven. Frittatas can be made with various ingredients and make for a quick weeknight meal.

I happened to have some lovely fresh mozzarella bocconcini and a juicy heirloom tomato that took this recipe over the top. You can use cubed mozzarella or grated … whatever works as is always the case with a frittata recipe.

Why Healthy

Tomatoes are a source of vitamin A, vitamin C, dietary fiber and a great source of lycopene, a powerful antioxidant.
Eggs are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped powerhouse. Lutein and zeaxanthin, two antioxidants found in egg yolks, help prevent macular degeneration, a leading cause of age-related blindness.

Caprese Frittata

Yield: 4-6

Prep Time: 15

Cook Time: 25

Ingredients:

8 eggs
4 Tablespoons Milk
1 Tablespoon Olive Oil
Freshly Cracked Salt and Pepper
1/4 Cup Mozzarella Cheese, Grated or Fresh Diced
! Large Vine-Ripened or Heirloom Tomato Sliced Thinly
5 Fresh Basil Leaves, Cut Into Ribbons

Directions:

Preheat the broiler.
Whisk the eggs and milk and season with salt and pepper and set aside.
In an oven safe skillet, heat oil over low heat and add the minced garlic cooking just until fragrant.
Add the egg mix over the cooked garlic and cook until the the eggs are almost set.
Sprinkle the cheese over top and remove from the stovetop when the bottom is set and the edges are slightly browned.
Place the tomato slices over top and put the skillet in the broiler for 3-5 minutes watching closely.
The frittata is complete when the top puffs up and there is a nice golden brown color to the top.
If the frittata starts browning too much and is not yet cooked through, simply cover it with foil and cook for a minute or two.
Thinly slice the basil leaves and remove the frittata from the oven, sliding it onto a plate using a large spatula.
Sprinkle the basil over top. Serve immediately.