Caprese Frittata
User Reviews
5
Caprese Frittata
Description
The frittata begins by heating olive oil in a nonstick skillet and sautéing minced garlic with halved grape tomatoes and shredded fresh basil until the tomatoes soften and blister. This releases their sweetness and infuses the oil with flavor. Meanwhile, eggs are whisked with almond milk and a pinch of salt, providing a light, creamy base.
Half of the tomato mixture is set aside, while the remaining tomatoes in the pan are mixed briefly with the eggs before spinach leaves are added. Fresh mozzarella slices are then arranged over the surface to melt into the eggs as they cook over low to medium heat. The mixture is cooked until the eggs are almost set but still slightly runny in the center, then finished under a broiler until the top is golden and fully set.
The warm frittata is finished with a drizzle of balsamic glaze, adding a balanced sweetness that complements the savory ingredients. Using fresh mozzarella both sliced and grated helps achieve a creamy texture with pockets of melted cheese throughout.
Ingredients
- 1 teaspoon olive oil
- 2 teaspoons garlic minced, or 2 large cloves garlic, minced
- 250 g grape tomatoes
- ½ cup basil stems removed, finely sliced or shredded, fresh leaves
- 1 pinch salt to season - optional
- 8 egg large
- ¼ cup almond milk or skim/low fat milk, unsweetened
- ½ cup baby spinach leaves pre washed and ready to use
- 3 ounces mozzarella cheese fresh, slice thinly into rounds
- 2 tablespoons mozzarella cheese optional, grated
- 1 drizzle balsamic glaze
Instructions
- Preheat your oven to broil or grill setting on medium heat.
- Slice tomatoes in half horizontally. Heat oil in an 8-inch non stick pan or skillet over medium-high heat. Once hot, add the garlic, stirring while it cooks for about one minute until fragrant. Add the tomato slices and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft.
- While the tomatoes are frying: whisk the eggs, milk and a pinch of salt together in a medium-sized bowl until well combined. When tomatoes are ready, transfer HALF of the tomato mixture onto a warmed plate; cover and set aside.
- Pour the egg mixture into the remaining tomatoes in the pan, stirring the tomatoes around through the eggs (for about 20 seconds) to mix the flavours through.
- Reduce heat to low-medium; add in the spinach leaves and arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set (the centre will be slightly runny). It takes about 8 minutes (approximately).
- Sprinkle the extra cheese (if using) over the top and transfer pan/skillet into the preheated oven. Grill/broil until the top is golden, puffed up and cooked through. The edges and the bottom of the frittata will be golden.
- To serve, warm the remaining tomatoes and basil mixture, and spoon over the top. Drizzle with the balsamic glaze.
Notes
- Use both sliced and grated fresh mozzarella for the best texture and melting in the frittata.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8generous serves
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 175mg | 58% |
| Sodium | 171mg | 7% |
| Potassium | 164mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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