Jun 16
2010

Caprese Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil Recipe

Caprese Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil Recipe

Most mornings, I am content with a bowl of high-fiber cereal. Throw some fresh fruit and milk on top and I am ready to face the day. Well, after a cup of strong tea and a couple of toothpicks to pry open my eyes, that is. These extra measures are required after a slumber such as last night’s during which I dreamed that my husband and I were manically organizing and cleaning our decidedly disheveled basement. I woke up exhausted, but my husband appeared no worse for wear. On mornings such as these, a breakfast with extra protein is in order to kick-start my weary body. This individual-sized frittata takes less than 10 minutes to prepare and can be topped with any ingredients that light your proverbial fire. After slicing some sun-dried tomatoes and fresh mozzarella (bocconcini), I stumbled outside to pick some fresh basil to garnish the top of my open-faced omelet. The warmth of the cooked eggs, piquant flavor of the sun-dried tomatoes, and fresh summer taste of the basil boosted my energy. Now, where is that caffeine?

You will rarely see a smaller ingredient list than this. All you are going to need for this quick and easy morning meal is 2 eggs, 2 sun-dried tomatoes, thinly sliced, one 1/2-inch round of fresh mozzarella (bocconcini), 2 leaves basil, and salt and pepper.


Preheat the broiler.

Crack the eggs into a small bowl and whisk until combined. Heat a small, heatproof nonstick skillet (I used an 8-inch one) over medium heat. Add the eggs.

Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the sun-dried tomatoes and fresh mozzarella.

Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.

Thinly slice the basil leaves. Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.


Other frittata recipes:

Cookin’ Canuck’s Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese
Simply Recipes’ Spinach Frittata
Two Peas & Their Pod’s Asparagus, Spinach & Feta Cheese Frittata
GoodLife Eats’ Individual Zucchini, Pepper & Fontina Frittata

Caprese Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil

2 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
2 sun-dried tomatoes, thinly sliced
1 1/2-inch thick round fresh mozzarella cheese, sliced into 1/4-inch pieces
2 fresh basil leave, chiffonaded (rolled & thinly sliced)

Crack the eggs into a small bowl and whisk until combined. Heat a small, heatproof nonstick skillet (I used an 8-inch one) over medium heat. Add the eggs.

Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the sun-dried tomatoes and fresh mozzarella.

Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.

Thinly slice the basil leaves. Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.

Makes 1 small frittata (serves 1 person).

Printable recipe

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{ 28 comments… read them below or add one }

1 Kathy - Panini Happy June 16, 2010 at 3:57 pm

This looks simply wonderful to me. I wish I could reach outside for my own fresh basil (I keep saying this will be the year)!

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2 Tanya June 16, 2010 at 4:47 pm

Delish! Frittatas are my current weekend breakfast obsession – and with sun dried tomatoes – yum!

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3 Debbie June 16, 2010 at 5:18 pm

I have never made a frittata…looks great and easy, thanks!

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4 Tasty Eats At Home June 16, 2010 at 7:18 pm

How delicious, and so easy! Definitely keeping this one in my back pocket for future reference!

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5 Kalyn June 16, 2010 at 8:16 pm

Wow, wow, wow. This my be my favorite of all your recipes so far!

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6 Julie M. June 16, 2010 at 8:38 pm

What a deliciously wonderful breakfast! It's great to be reminded once in awhile that breakfast doesn't always have to be a bowl of cereal.

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7 Lynn June 16, 2010 at 9:54 pm

Great quick breakfast idea, looks delicious.

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8 Chelsey June 16, 2010 at 10:28 pm

This is my kind of breakfast! Fast, high protein, and pack with an Italian flavor punch. Delicious!

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9 Lydia (The Perfect Pantry) June 17, 2010 at 12:27 am

That's what I call a perfect breakfast. It will be great with the slow-roasted tomatoes I make and freeze ever,y summer.

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10 Jason Phelps June 17, 2010 at 1:17 am

What a killer breakfast idea. WIth fresh basil in the garden I am definitely going to have to try this!

Jason

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11 Belinda @zomppa June 17, 2010 at 2:55 am

Great way to keep breakfast food interesting!

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12 she's cookin' June 17, 2010 at 3:51 am

Love eggs for breakfast – they keep me satisfied for longer, and your frittata looks delicious!

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13 penny aka jeroxie June 17, 2010 at 5:20 am

Love it! I love anything with eggs.

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14 Elin June 17, 2010 at 6:40 am

love this simple frittata :) Thanks CC for sharing this. I would love to have this for my breakfast too instead of our usual asian noodles in soup :)

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15 Trix June 17, 2010 at 12:43 pm

Your frittata is so light and fluffy looking!!!

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16 Carrie June 17, 2010 at 1:39 pm

What a great recipe! I eat eggs every day for breakfast, and I love the flavors of caprese. Awesome combo!

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17 Emily Malloy (Ziegler) June 17, 2010 at 2:17 pm

How delish! This looks simply divine! Love love love it

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18 5 Star Foodie June 17, 2010 at 7:15 pm

I love carpese flavors and they must be fantastic in this lovely delicious frittata!

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19 Cookin' Canuck June 17, 2010 at 7:41 pm

Thank you for all of your kind comments.

Kathy – There is nothing like fresh basil from your own garden (or windowsill planter). You won't regret it!

Debbie – Frittatas are one of our go-to easy meals. You can throw almost anything on top and they cook in a flash.

Kalyn – I know your penchant for egg dishes (you have so many great ones on your site), so thank you for the compliment.

Lydia – The slow-roasted tomatoes would be a really tasty addition. I must freeze some myself this year.

Elin – Asian noodles in soup is a far cry from my bowl of Raisin Bran and sounds like a great way to start the day.

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20 Gera @ Sweets Foods Blog June 17, 2010 at 11:07 pm

I've never tired of eat frittatas, easy, quick and absolutely yummy – gorgeous recipe Dara!

Cheers,

Gera

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21 Tracy June 18, 2010 at 5:25 pm

Gorgeous and so simple! Love it!

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22 Michelle @ Brown Eyed Baker June 18, 2010 at 6:17 pm

Dara, this is fabulous! Definitely going to try it for dinner this week!

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23 Nick P (gourmet lovers) June 19, 2010 at 12:08 am

Lovely photography. Making my mouth water :)

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24 gourmetgorman June 19, 2010 at 10:38 am

Looks amazing….

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25 Jamie June 20, 2010 at 8:36 am

This must be one of the best looking fritattas I have seen yet! I love the Italian simplicity of the ingredients and love the flavors. Beautiful!

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26 Maggy@ThreeManyCooks June 24, 2010 at 3:21 pm

I love the simplicity and versatility of a frittata. And this one is gorgeous.

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27 ivoryhut June 25, 2010 at 3:37 pm

I love frittatas, even though sometimes I have to think twice before spelling them. This looks so delicious, with clean flavors. Almost too pretty to eat! Almost.

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28 Dominique April 25, 2011 at 12:25 pm

This is a terrific recipe! I love fritattas and I have all these ingredients on hand all the time! Except the sun-dried tomatoes, which I’d sub for fresh because I love tomatoes with eggs.

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