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!
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.
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.
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
- 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.