A frittata is an egg based casserole similar to a quiche except that it is crustless and it is cooked on the stove top until most of the eggs are set before being transferred to the oven to finish things off with a nice lightly golden brown top! For this caprese frittata you start out by roasting some tomatoes in a pan until they are slightly charred and starting to caramelize before adding the eggs mixed with plenty of basil, pesto and large chunks of mozzarella! I really like biting into the large chunks of creamy melted mozzarella and the tomatoes just burst in your mouth! Breakfasts will never be the same this summer with this caprese frittata on the table!
A caprese salad inspired frittata with roasted tomatoes, mozzarella basil, pesto and a balsamic reduction drizzle!
- 1 teaspoon oil
- 8 ounces cherry tomatoes
- 2 cloves garlic, chopped
- 8 eggs
- 1/2 cup milk or cream
- 1/4 cup parmigiano reggiano (parmesan), grated
- 4 ounces mozzarella, cubed
- 1/4 cup pesto
- 1/4 cup basil
- salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
- Heat the oil in a pan over medium-high heat, add the tomatoes and cook until they just start to blister and caramelize, about 5-10 minutes.
- Reduce the heat to medium-low, add the garlic and cook until fragrant, about a minute
- Add the mixture of the eggs, milk, cheeses, pesto, basil, salt and pepper, pour into the pan and cook until the eggs are almost set, about 7-10 minutes.
- Transfer the pan to a preheated 400F/200C oven and bake until the top is a nice light golden brown, about 10 minutes.
- Meanwhile, simmer the balsamic vinegar and brown sugar in a small sauce pan over medium heat until it has deuced by about 1/2, about 5 minutes.
Nutrition Facts: Calories 333, Fat 24g (Saturated 5g, Trans 0), Cholesterol 271mg, Sodium 513mg, Carbs 10g (Fiber 1g, Sugars 7g), Protein 17g