Caprese Frittata For One

This simple individual caprese frittata boasts all of the flavors of the popular summertime caprese salad. Tomatoes, mozzarella and basil elevate the eggs to something special!

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 ½-inch round of fresh mozzarella (bocconcini), 2 leaves basil, and salt and pepper.

How to make caprese frittata

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 recipes you might enjoy

Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese
Light Salmon Melt
Tuna Pasta Salad (No Mayo)

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Send me recipes from Cookin' Canuck

Caprese Frittata for One

This simple individual caprese frittata boasts all of the flavors of the popular summertime caprese salad. Tomatoes, mozzarella and basil elevate the eggs to something special!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: Italian

Keyword: Breakfast For One, Dinner for One, Lunch for One

Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Servings: 1 Serving

Calories: 140kcal

Author: Dara Michalski | Cookin' Canuck

Keep Screen AwakePrevent your screen from going dark

Ingredients

• 2 large egg
• ⅛ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 2 sun-dried tomatoes thinly sliced
• 1 piece (1 ½-inch thick) fresh mozzarella cheese cut into ¼-inch pieces
• 2 basil leaves chiffonaded
• Salt and pepper to taste

Instructions

• 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 salt and 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, 1 to 2 minutes. Watch it carefully so it doesn't burn.
• Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1frittata | Calories: 140kcal | Carbohydrates: 3g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 328mg | Sodium: 426mg | Fiber: 1g | Sugar: 2g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.