This caprese frittata couldn’t be easier to whip up and features a base of fluffy eggs, sweet cherry tomatoes, gooey fresh mozzarella, and lots of fresh basil and balsamic glaze on top.
It was only right that we had to get a savory breakfast item in here for any brunch plans you’ve got this weekend! Meet the easiest egg-heavy breakfast dish you’ll ever make.
A frittata is almost always my go-to when I need an egg dish but don’t want to be stuck over a stove babysitting scrambled eggs.
And a caprese-inspired frittata? Let’s just say you won’t have any trouble polishing off this bad boy.
If you’ve never tried your hand at a frittata before, just you wait! This might be a new breakfast addiction for you because a frittata is seriously the easiest, most hands-off way to make your eggs.
And a little fresh mozz + tomato + basil action never hurt anyone either.
This Frittata Features…
- A light and fluffy egg base
- Sweet cherry tomatoes and fresh mozzarella cheese
- Tangy balsamic glaze and fresh basil for topping
Making the Frittata
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Eggs
- 2% or skim milk
- Heavy whipping cream
- Olive oil
- Yellow onion
- Garlic
- Cherry tomatoes
- Mozzarella cheese
- Basil
- Balsamic glaze
Choosing Your Pan
I always prefer using a 9-inch cast iron skillet for this frittata. Cast irons typically have a well-seasoned finish that will release the eggs easily and the thick layer of cast iron will cook the eggs up perfectly fluffy.
If you don’t own a cast iron, you can also use an oven-safe 9-inch stainless steel skillet.
Tips for Perfect Frittata
- Whisk eggs well with milk and cream – whisking well will prevent any separation during baking.
- Evenly coat pan with olive oil – this step prevents the eggs from sticking.
- Sauté onion, tomatoes, and garlic – a quick sauté builds the flavor foundation for the frittata.
- Pour eggs over filling – arrange the filling in a single layer in pan and evenly pour beaten egg mixture over top.
- Bake frittata at high temperature – 15-20 minutes at 400F will quickly set the eggs.
- Top frittata with basil and balsamic after baking – adding these toppings after baking will preserve their flavor.
Recipe Variations
Try these ideas for a different twist on this frittata.
- Add more veggies – try adding a handful of sautéed mushrooms, sweet peppers, or baby spinach.
- Use another fresh herb – try parsley or chives.
- Swap out cheeses – try feta, goat cheese, asiago, pepperjack, or cheddar.
The caprese flavors really do pop in this beautiful frittata! The mozzarella melts into every inch with juicy little bursts of cherry tomatoes and fresh herby basil in every bite.
Greet me with a slice of this every morning and I’m a happy camper.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfast favorites to make next!
Caprese Frittata
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Ingredients
- 6 large eggs
- 1/4 cup 2% or skim milk
- 1 tablespoon heavy whipping cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/4 cup minced yellow onion
- 1 medium clove garlic, minced
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella, thinly sliced
- 2 tablespoons minced fresh basil
- Balsamic glaze for serving
Instructions
- Preheat oven to 400F. Whisk eggs, milk, heavy cream, salt, and pepper together in a medium bowl until smooth. Set aside for a moment.
- Heat an oven-safe 9-inch cast iron skillet over medium-high heat. Once pan is hot, add olive oil and swirl to evenly coat bottom and sides. Add onion to pan and sauté 2-3 minutes until translucent. Add garlic and cherry tomatoes to onions and cook 1 additional minute until fragrant.
- Remove pan from heat and evenly spread out cherry tomato mixture. Pour egg mixture over top and arrange mozzarella slices on top.
- Bake frittata at 400F 15-20 minutes until eggs are set. Remove pan from oven and top with fresh basil and a few drizzles of balsamic glaze. Cut frittata into wedges and serve warm. Enjoy!
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