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