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Caprese Frittata with Arugula

A quick and easy-to-prepare Caprese Frittata with fresh mozzarella, heirloom tomatoes, basil, and arugula. This fresh and beautiful breakfast (or dinner) comes together in less than 30 minutes!

Caprese Frittata with Arugula | #healthy #breakfast #dinner #vegetarian

How do you like to caprese?

Original-style with the heirloom tomato, mozzarella, and basil all laid out on a plate with the balsamic reduction drizzle? Changed up with fruit and nuts?

Chopped up and tossed into a green salad? Made into a Caprese Pizza?

Caprese enchiladas/tacos/some other thing I don’t even know about?

There is no wrong answer, you can tell me.

Caprese frittatas are a MUST!

I just discovered them in my kitchen, and you guys? WOW.

It’s like pizza in your egg breakfast. Like, a Margherita Pizza Frittata. Deep dish-style. I have hereby made it my current frittata crush.

Caprese. Always the rage.

Caprese Frittata with Arugula | #healthy #breakfast #dinner #vegetarian

How to Make a Caprese Frittata:

The idea behind this is simple.

You sauté some garlic in a cast iron (or oven-safe) skillet, along with fresh arugula and basil.

Pour in your egg mixture, let it sit for a hot minute, then lay your heirloom tomato slices and mozzarella on top.

From here, you only need to cook the frittata for 10 to 14 minutes more, then broil it in the oven should you choose.

Caprese Frittata with Arugula | #healthy #breakfast #dinner #vegetarian

The cheese? Melty. The eggs? Herby. The tomato slices? So pizza-like, it’s not even funny.

To balsamic drizzle or not to balsamic drizzle? That is the question. Balsamic drizzle.

I don’t even want to tell you about potential changes to make to this recipe, because it’s just so great as is.

Uno, dos, CAPRESE! <- I dunno.

Caprese Frittata with Arugula | #healthy #breakfast #dinner #vegetarian

Caprese Frittata with Arugula

A delicious breakfast frittata made caprese style with fresh mozzarella cheese, tomatoes, and basil.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
6 Servings


  • 10 large eggs, well beaten
  • 1/3 cup half & half*
  • ½ teaspoon sea salt
  • ½ teaspoon Herbs de Provence or Italian Seasoning
  • ¼ teaspoon red pepper flakes, optional
  • 3 cloves large garlic, minced
  • 2 heaping handfuls arugula, or baby spinach
  • ½ cup fresh basil leaves, thinly sliced
  • 2 medium heirloom tomatoes, thinly sliced
  • 2 ounces mozzarella balls, sliced into ¼-inch thick rounds, about 4
  • Balsamic reduction for serving


  • Lightly oil a 10-inch cast iron skillet with olive oil (I pour a dollop of oil in the center and use a paper towel to smear it over the full surface). Beat the eggs, half & half, sea salt, and red pepper flakes together in a mixing bowl until smooth and very well combined. Set aside until ready to use.
  • Add 2 tablespoons of olive oil to the oiled skillet and heat over medium. Once hot, add the garlic and saute until fragrant, about 2 to 3 minutes. Add the arugula and basil and continue cooking, stirring frequently, until wilted, about 2 minutes.
  • Pour the egg mixture into the skillet and gently stir to distribute the greens. Allow this mixture to cook untouched for 3 minutes.
  • Arrange the heirloom tomato and mozarella slices on the surface of the eggs (Note: it’s fine if the slices sink a bit). Continue cooking until the edges of the frittata have set up, about 12 to 16 minutes.
  • Turn your oven on the high broil setting and move one of the racks to the shelf that’s second closest to the top. Place the frittata under the broil and cook until mozarella is golden-brown, about 1 to 2 minutes.
  • Remove the frittata from the oven and allow it to cool at least 15 minutes before cutting into slices and serving.
  • Serve with arugula salad and a drizzle of reduced balsamic vinegar.


*You can also use whole milk, non-dairy milk, or skip the milk entirely.


Serving: 1of 6 - Calories: 192kcal - Carbohydrates: 5g - Protein: 16g - Fat: 12g - Fiber: 1g - Sugar: 3g
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, breakfast frittata, caprese frittata, caprese recipes, healthy, keto, low-carb
Servings: 6 Servings
Calories: 192kcal
Author: Julia
Caprese Frittata with Arugula | #healthy #breakfast #dinner #vegetarian
Recipe Rating

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Wednesday 6th of July 2016

I'm really confused. You just pour in eggs, stir to incorporate greens and let it sit u touched for 15 minutes? Won't the bottom burn and inside not cook?


Wednesday 6th of July 2016

Hi Hillary,

Yup, the instructions work like a charm. If you prefer cooking your frittatas in the oven, you can definitely go that route as well! I simply cook mine on the stove top, then finish it off for a couple minutes under the broiler. Let me know if you have any more questions. :)

Becky Winkler (A Calculated Whisk)

Tuesday 5th of July 2016

All that mozzarella oozing in that frittata looks PERFECT. Also, I love The Path. And Kimmy Schmidt. And your astute comparison of the two!!

Annie @ The Garlic Diaries

Tuesday 5th of July 2016

This frittata sounds amazing! Caprese is the best for sure. That show does sound awesome! I love finding new shows to binge watch :).

Sarah @ Making Thyme for Health

Tuesday 5th of July 2016

I'm just barely capable of reading actual words but thankfully yours are entertaining enough that I don't have to try too hard. ;)

It sounds like you had an awesome 4th! I can't think of a more perfect place to spend it than Lake Tahoe. I would have given anything to be there with you. I had to take call at the hospital for 40 hrs straight and I was about ready to chew my arm off. Because I'm positive that somehow that would have felt better.

But I digress, pizza eggs is the best kind of breakfast I could possibly imagine. Talk about the perfect hangover cure!!

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