Caprese frittatas are easy to make, fast, beautiful, and healthy. Packed with flavor but low in carbs, they’re a great way to start your day and are also perfect for a simple summer dinner. They taste almost like pizza, but are so much quicker to make.

Here’s what you do: beat some eggs with a little cream and throw them into a hot skillet. Slice up some tomatoes and fresh mozzarella and throw those on top. Stick the pan under the broiler until the eggs are set, sprinkle with basil, top with a little dressed arugula, and drizzle with balsamic. Done and done.

Don’t want to mess around with the arugula? You can totally enjoy this without. I really like the greens on top, though–they give this caprese frittata an irresistible salad pizza vibe that takes me back to all my trips to the CPK in the mall during high school. (Of course, this frittata is much fresher and tastier than anything I ever had there!)

What other caprese things should I try? I’m thinking a caprese galette might be next–just like this one but with slices of fresh mozzarella tucked amongst the tomatoes. Then maybe caprese-stuffed zucchini? The possibilities are endless!

Looking for more frittatas? Try this super simple pesto frittata or this easy French frittata. If you need more ways to use fresh summer tomatoes, check out my heirloom tomato galette, Instant Pot tomato sauce, or this fresh tomato salsa from Cook Eat Paleo.

Caprese Frittata

Yield: 1-2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This caprese frittata is a fast and delicious way to showcase summer's bounty. It's just as welcome for dinner as for breakfast!

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Ingredients

• Olive oil
• 3 large eggs
• 2 tablespoons cream or milk of choice
• Sea salt
• Freshly ground black pepper
• 4 slices (2-3 ounces) fresh mozzarella
• 2 small tomatoes, sliced
• 2 tablespoons fresh basil leaves
• Handful of arugula
• Balsamic reduction

Instructions

1. Preheat the broiler.
2. Heat a small broiler-safe skillet (cast iron works perfectly) over medium heat. Grease the bottom and sides of the pan with olive oil.
3. In a medium bowl, beat the eggs with the cream and a bit of salt and pepper. When the pan is hot, pour in the eggs and let them cook until set around the edges.
4. Arrange the mozzarella and tomato slices on top of the egg mixture. Transfer the pan to the broiler and cook for 3-5 minutes, checking frequently, or until the eggs are just set.
5. Meanwhile, toss the arugula with a little olive oil, balsamic reduction, salt, and pepper in a small bowl.
6. Top the frittata with the fresh basil. Mound the dressed arugula in the center and drizzle with additional balsamic reduction. Enjoy hot.

Notes

*You can purchase balsamic reduction or glaze or make it yourself by boiling balsamic vinegar until it's nice and syrupy. The boiling vinegar has a potent scent, so don't stick your nose right over the pot!

You can easily double this recipe and make it in a 10-12 inch skillet. Cook time will be slightly longer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Maldon Sea Salt Flakes, 8.5 Ounce Box
• 
  Colavita Balsamic Glace (Glaze), 29.5 Ounce
• 
  California Olive Ranch Everyday Extra Virgin Olive Oil - 25.4 oz each (Pack of 2)

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 35gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 350mgSodium: 833mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 28g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

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