Caprese Frittata

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This caprese frittata couldn't be easier to whip up and feature a base of fluffy eggs, sweet cherry tomatoes, gooey fresh mozzarella, and lots of fresh basil and balsamic glaze on top.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 256kcal

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!

Notes

Storing Instructions

Frittata is best if served immediately after baking.

Nutrition