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Fluffy Caprese Frittata Recipe Easy Homemade Breakfast with Fresh Mozzarella

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A quick and easy fluffy Caprese frittata featuring fresh mozzarella, cherry tomatoes, and basil, perfect for a comforting breakfast or brunch.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 6 oz (170 g) fresh mozzarella, torn into bite-sized chunks
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/4 cup (10 g) fresh basil leaves, torn or finely chopped
  • 1/4 cup (60 ml) whole milk or cream
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare your ingredients: halve the cherry tomatoes, tear basil leaves, and cut fresh mozzarella into small chunks. Set aside.
  3. Separate the eggs: crack the 6 eggs into a large mixing bowl, separating the yolks and whites into different bowls.
  4. Whisk the egg yolks: add the milk (60 ml) and baking powder (1/4 teaspoon) to the yolks. Season with salt and pepper. Whisk until combined and slightly frothy.
  5. Whip the egg whites: using an electric mixer or a sturdy whisk, beat the egg whites until stiff peaks form (about 3-5 minutes).
  6. Fold whites into yolk mixture: gently fold the whipped whites into the yolk mixture in three additions using a rubber spatula.
  7. Heat olive oil and garlic: in your oven-safe skillet, warm 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
  8. Add tomatoes and basil: toss in the halved cherry tomatoes and most of the basil (reserve some for garnish). Cook for 2 minutes until tomatoes soften slightly.
  9. Pour in egg mixture: evenly pour the egg mixture over the tomato and basil in the skillet. Scatter the fresh mozzarella chunks on top, gently pressing them slightly into the batter.
  10. Cook on stove: let it cook undisturbed over medium-low heat for about 5 minutes until edges start to set but center is still runny.
  11. Transfer to oven: place the skillet in the preheated oven and bake for 10-12 minutes until the center is set and a toothpick inserted comes out clean.
  12. Rest and garnish: remove from oven and let cool for 3-5 minutes. Garnish with remaining fresh basil and a drizzle of olive oil if desired before slicing.

Notes

If mozzarella releases too much moisture, dab chunks lightly with a paper towel before adding. Keep an eye on the frittata during the last few minutes in the oven to avoid overcooking. For a vegan version, substitute eggs with chickpea flour batter and use plant-based mozzarella. Avoid overcrowding the pan with watery vegetables to prevent sogginess.

Nutrition

Keywords: Caprese, frittata, breakfast, fresh mozzarella, cherry tomatoes, basil, easy recipe, fluffy eggs, brunch

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