When it comes to frittatas anything goes. But when you combine the classic Caprese Salad of tomatoes, fresh mozzarella, and basil as your filling you know it will be delicious. The tomatoes have added flavor since they were first slow roasted which gives them an intense flavor. For me this is the perfect weekend breakfast.
Ingredients for Caprese Frittata:
1/3 cup whole milk
1/4 cup chopped red onion
*1/2 pound mozzarella, sliced and torn into pieces
4-6 slow roasted tomatoes, depending on size, halved
a handful of basil leaves
2 tablespoons olive oil
1/8 teaspoon kosher salt
* This is enough to allow you to snack on a piece or two while cooking.
Time-Saving Tip: The Slow-Roasted tomatoes should be made in advance since they take a while to roast. They keep well in the refrigerator for about 5 days.
Let's see what we need.
We're ready to cook.
Whisk the eggs and milk; set aside.
Preheat the oven to 375 degrees. Heat 2 teaspoons of oil in the pan. Add the onions and season with salt and pepper. Saute 2-3 minutes until translucent.
Pour the eggs into the pan. Add the mozzarella, basil and tomatoes. Cook a couple of minutes until it looks like the edge is just starting to cook. Place in the oven and cook for about 6-9 minutes until the eggs look set. Don't cook until completely dry in appearance because it will continue cooking after removing from the oven.
It's ready! I couldn't wait and dig right in. This is delicious and the tomatoes really add so much flavor. This is great hot, room temperature or even cold.