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Caprese Frittata

Caprese Frittata - recipe card
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This Caprese Frittata combines the classic Italian flavors of ripe tomatoes, fresh mozzarella, and fragrant basil with fluffy, oven-baked eggs. It emerges golden and puffed, with a tender, custard-like interior and a slightly crisp edge, making it perfect for a satisfying breakfast, brunch, or light dinner.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup full-fat whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint (10 ounces) cherry or grape tomatoes, halved
  • 2 cloves garlic, minced
  • 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 cup)

Instructions

  1. Preheat the oven to 375°F (190°C) with a rack in the middle position. In a medium bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until the mixture is completely homogeneous and slightly frothy, about 30 seconds. This ensures a light, evenly seasoned frittata.
  2. Set a 10-inch oven-safe nonstick skillet over medium heat and add 2 tablespoons olive oil. Heat until the oil shimmers and flows like water, about 1 minute. Do not let it smoke; shimmering oil indicates it’s hot enough to cook but still safe for the eggs.
  3. Add the halved cherry tomatoes to the skillet in a single layer, cut side down if possible. Cook, without stirring, for 2 minutes until the cut sides start to soften and release their juices. The tomatoes should just begin to blister and lightly caramelize, adding sweetness.
  4. Add the minced garlic to the pan and stir gently for 30 seconds until fragrant. Do not let the garlic brown; burnt garlic turns bitter. Use a wooden spoon or heatproof spatula to toss the tomatoes and garlic together quickly.
  5. Spread the tomato-garlic mixture into an even layer across the skillet. Carefully pour the whisked egg mixture over the top, making sure it flows around and somewhat covers the tomatoes. Do not stir; the eggs will set around the ingredients as they cook.
  6. Sprinkle the cubed fresh mozzarella evenly over the surface of the eggs. Gently press a few pieces into the egg mixture so they’re partially submerged; this creates pockets of melted cheese throughout the frittata.
  7. Cook the frittata on the stovetop over medium heat without stirring for 3 minutes, until the edges of the eggs begin to set and turn pale golden. The center will still be very loose and jiggly. Do not touch the pan during this time — disturbing the eggs will prevent a clean, even base.
  8. Transfer the skillet to the preheated oven and bake for 14-16 minutes, until the frittata is fully set: the center should feel firm when gently pressed with a finger, and a knife inserted into the center should come out clean. The top will be puffed and lightly golden. Do not overbake or the eggs will become rubbery.
  9. Remove the skillet from the oven using oven mitts (the handle is very hot) and let the frittata rest in the pan for 5 minutes. This resting period allows the eggs to finish setting gently and makes slicing easier without the frittata falling apart.
  10. Slide the frittata onto a cutting board or large plate. Slice into 4 even wedges with a sharp chef’s knife or a bench scraper. Garnish with fresh basil leaves (about 1/4 cup, torn) just before serving for a burst of aromatic flavor.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheating: Thaw overnight in the fridge if frozen, then reheat wedges in a 350°F (177°C) oven for 5-7 minutes, or in a dry nonstick skillet over medium-low heat for 2-3 minutes per side until warmed through. Avoid microwaving for long periods as it can make the eggs tough and rubbery.

Nutrition

Keywords: caprese frittata, Giada De Laurentiis frittata, Italian frittata, baked egg recipe, fresh mozzarella eggs, tomato basil eggs, easy breakfast recipe, gluten-free breakfast, low-carb breakfast, brunch recipe, weeknight dinner

Find it online: https://giadacooks.com/giada-de-laurentiis-caprese-frittata-2/