Spinach Caprese Frittata
A light and delicious weekend brunch option, this Spinach Caprese Frittata is an ode to summer when tomatoes and basil are at their peak of freshness.
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Servings: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ¼ cup cherry tomatoes sliced into rounds, divided
- ½ teaspoon kosher salt
- 9 large eggs
- ¼ cup heavy cream
- ½ cup basil leaves roughly chopped
- ½ cup spinach roughly chopped
- ½ cup diced fresh mozzarella cheese
- micro-greens arugula or basil for garnish (optional)
Instructions
- Preheat the oven to 350° F.
- Heat a 10 inch oven-proof, non-stick skillet over medium heat.
- Add the olive oil and 1 cup of the sliced tomatoes. Season with a pinch of kosher salt. Cook until the tomatoes soften slightly about 2 minutes.
- In a large bowl, whisk together the eggs, heavy cream, chopped spinach and basil. Season with salt and pepper.
- Pour the egg mixture on top of the tomatoes in the hot skillet. Stir slightly to incorporate the tomatoes into the eggs. Sprinkle the mozzarella cheese cubes over the fritatta.
- Cook the eggs over medium heat until the bottom of the frittata sets. You can lift the edges of the frittata around the pan to let the uncooked egg settle to the bottom.
- Place the frittata into the preheated oven and cook for 10 minutes until the eggs are set and fully cooked through in the center.
- Garnish with sliced tomatoes, chopped basil or microgreens.
Notes
This recipe is inspired by a similar recipe from Giada D.