Caprese Frittata with Tomatoes, Mozzarella & Basil

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 1/2-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 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