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!)
Caprese Frittata FAQ
Can I use cherry tomatoes instead of sliced ones?
Yes, halved cherry tomatoes work well. Just press them lightly into the egg base so they don’t roll off.
Can I skip the broiler?
You can cover the skillet with a lid and cook on the stovetop over low heat for 6–8 minutes until the top sets, but the broiler gives it a better texture and look.
How do I make this dairy-free?
Omit the mozzarella and cream and use a splash of oat milk. It won’t be a Caprese frittata, but it will still work.
Can I make this ahead?
Frittatas are best fresh, but you can refrigerate leftovers and reheat gently in a skillet or oven.
Can I double the recipe?
Yes, double the ingredients and use a medium (10-inch) skillet. Increase cook time accordingly.
Can I add other herbs?
Yes, chives or oregano can complement the basil, but keep it simple to let the mozzarella and tomato shine.
Caprese Frittata
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This frittata takes the core flavors of a Caprese salad and folds them into a warm, broiled egg dish. It’s cooked in a skillet, layered with tomato and mozzarella, then broiled to finish. The final touch is a small handful of arugula tossed in balsamic reduction,
Ingredients
1 tablespoon olive oil (15 ml)
3 large eggs
2 tablespoons heavy cream (30 ml)
Sea salt, to taste
Ground black pepper, to taste
4 slices fresh mozzarella
2 small ripe tomatoes, sliced
2 tablespoons fresh basil leaves, torn
1 cup arugula (30 g)
1 teaspoon olive oil (for arugula)
1-2 teaspoons balsamic reduction or glaze (for garnish)
Instructions
1. Preheat the broiler
Set your oven broiler to high. Place the oven rack in the upper third of the oven, a few inches from the heat source.
2. Prepare the skillet
Heat a small oven-safe skillet (cast iron is ideal) over medium heat. Brush the bottom and sides of the pan with olive oil to prevent sticking.
3. Beat the eggs
In a bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and slightly frothy. This adds air and helps the frittata rise slightly.
4. Cook the frittata base
Pour the egg mixture into the skillet and let it cook undisturbed for 2–3 minutes, or until the edges begin to set but the center is still loose.
5. Add the toppings
Carefully lay the mozzarella and tomato slices across the surface of the eggs. Let cook another minute just to begin melting the cheese.
6. Broil to finish
Transfer the skillet to the broiler and cook for 3–5 minutes, watching closely. The frittata is done when the eggs are just set and lightly puffed. Avoid overcooking.
7. Toss the arugula
While the frittata is under the broiler, toss the arugula with a teaspoon of olive oil, a pinch of salt, pepper, and a few drops of balsamic reduction.
8. Serve
Remove the skillet from the oven. Scatter torn basil on top. Pile the dressed arugula in the center and drizzle with a little more balsamic reduction. Serve immediately.
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Breakfast, Brunch, Main Course
- Method: Broiling
- Cuisine: American-Italian, Italian
Frequently Asked Questions
What type of tomatoes are best for the Caprese frittata?
Sliced fresh tomatoes work well, but you can also use halved cherry tomatoes, just press them lightly into the egg base.
Is it necessary to use fresh mozzarella for this recipe?
While fresh mozzarella gives the frittata its signature Caprese flavor, you can substitute with shredded mozzarella if that’s what you have on hand.
Can I add other vegetables to the frittata for extra flavor?
Yes, you can add vegetables like bell peppers or spinach, but be sure to sauté them first to remove excess moisture before adding them to the egg mixture.
Looks delicious…How many eggs?
Three eggs :)
How many eggs?
3 eggs :D