Caprese Frittata

Caprese Frittata

A caprese salad inspired frittata with roasted tomatoes, mozzarella doctor, pesto and a oleoresin reaction drizzle!

Caprese salads are much a dishy reflexion of summer with their compounding of profitable aged tomatoes, palatalised mozzarella, freshwater herb and a hit of tangy-sweet balsamic condiment! I am e'er cerebration active new shipway to bask whatsoever of my selection flavour combos and I could not work but anticipate that a breakfast egg casserole, aka frittata, would be a enthusiastic way to someone a caprese salad for breakfast!


  • 1 teaspoon oil
  • 8 ounces cherry tomatoes
  • 2 cloves garlic, chopped
  • 8 eggs
  • 1/2 cup milk or cream
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 4 ounces mozzarella, cubed
  • 1/4 cup pesto
  • 1/4 cup basil
  • salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar


  1. Heat the oil in a pan over medium-high heat, add the tomatoes and cook until they just start to blister and caramelize, about 5-10 minutes.
  2. Reduce the heat to medium-low, add the garlic and cook until fragrant, about a minute
  3. Add the mixture of the eggs, milk, cheeses, pesto, basil, salt and pepper, pour into the pan and cook until the eggs are almost set, about 7-10 minutes.
  4. Transfer the pan to a preheated 400F/200C oven and bake until the top is a nice light golden brown, about 10 minutes.
  5. Meanwhile, simmer the balsamic vinegar and brown sugar in a small sauce pan over medium heat until it has deuced by about 1/2, about 5 minutes.

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