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Giada De Laurentiis Caprese Frittata

Giada De Laurentiis Caprese Frittata - recipe card
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A light and fluffy Italian-style egg bake layered with sweet blistered cherry tomatoes, creamy fresh mozzarella, and fragrant basil. This caprese-inspired frittata bakes up golden and puffed, with a soft, custard-like center that contrasts beautifully with the burst tomatoes and melted cheese.

Ingredients

Scale
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella, torn into bite-size pieces
  • 1/4 cup fresh basil leaves, roughly chopped
  • Optional: balsamic glaze for drizzling

Instructions

  1. Preheat the oven to 375°F (190°C) and position a rack in the center. Use an 8- or 10-inch oven-safe nonstick skillet — cast iron or an ovenproof ceramic skillet works well; do not use a pan with plastic handles.
  2. In a large bowl, whisk together the eggs, milk, kosher salt, and black pepper. Whisk vigorously for about 1 minute until the mixture is uniformly pale yellow and slightly frothy on top; this aerates the eggs for a lighter texture.
  3. Place the skillet over medium heat and add the olive oil. Swirl to coat the bottom, then heat until the oil shimmers — about 30 seconds. Do not let it smoke; if it starts smoking, reduce heat.
  4. Add the halved cherry tomatoes to the skillet cut side down in a single layer. Cook undisturbed for 2–3 minutes until the bottoms are blistered and lightly charred, then stir once and cook another 30 seconds. The tomatoes should soften slightly but still hold their shape.
  5. Pour the egg mixture evenly over the tomatoes. Let the frittata cook on the stovetop for 2–3 minutes without stirring, until the edges begin to set and turn golden brown — lift an edge gently with a spatula to check.
  6. Distribute the torn mozzarella pieces evenly over the surface of the eggs. Sprinkle the chopped basil over the cheese. Reserve a few basil leaves for garnish if desired.
  7. Transfer the skillet to the preheated oven and bake for 18–20 minutes. The frittata is done when the center is just set — it should feel firm to a light touch but still have a slight jiggle when shaken. The top should be puffed and golden.
  8. Remove the skillet from the oven using a thick towel or oven mitts (the handle will be very hot). Let the frittata rest in the pan for 2 minutes; this allows the eggs to finish setting and makes slicing easier.
  9. Slice the frittata into 4 wedges directly in the skillet, or run a silicone spatula around the edge and slide it onto a cutting board. If desired, drizzle each serving with a little balsamic glaze for a sweet-tangy finish. Serve warm or at room temperature.

Notes

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (177°C) oven for 8–10 minutes, or microwave on medium power in 30-second bursts until warm. Freezing is not recommended as the texture of the eggs and fresh mozzarella will suffer upon thawing.

Nutrition

Keywords: caprese frittata, Giada De Laurentiis frittata, Italian egg bake, tomato basil frittata, fresh mozzarella eggs, baked frittata recipe, easy brunch dish, caprese breakfast, summer frittata, oven frittata

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