This Caprese frittata is simple to prepare and combines a fluffy egg base with sweet cherry tomatoes, melty fresh mozzarella, plenty of basil, and a drizzle of balsamic glaze.
If you’re planning a weekend brunch or simply want a satisfying savory breakfast, this frittata is an ideal choice. It’s hands-off, egg-forward, and ready in about 30 minutes.
A frittata is my go-to when I want a baked egg dish that doesn’t require constant stirring on the stove. It’s forgiving, versatile, and perfect for feeding a small crowd.
This Caprese-inspired version keeps things bright and fresh: juicy cherry tomatoes, gooey rounds of mozzarella, and fragrant basil all baked together into a light, tender egg base.
If you haven’t made a frittata before, this is a great first recipe — it’s straightforward, forgiving, and packs a lot of flavor with minimal effort. The classic Caprese ingredients make every bite bright and satisfying.
Fresh mozzarella and basil paired with the sweetness of cherry tomatoes make for a delicious, well-balanced breakfast or light lunch.
This Frittata Features…
- A light, fluffy egg base
- Sweet cherry tomatoes and fresh mozzarella
- Fresh basil and tangy balsamic glaze to finish
Making the Frittata
(Full recipe follows below.)
Ingredients You Will Need
- Eggs
- 2% or skim milk
- Heavy whipping cream
- Olive oil
- Yellow onion
- Garlic
- Cherry tomatoes
- Mozzarella cheese
- Basil
- Balsamic glaze
Choosing Your Pan
I recommend a 9-inch cast iron skillet for best results. A well-seasoned cast iron releases the frittata easily and its heat retention helps the eggs cook evenly. If you don’t have cast iron, use an oven-safe 9-inch stainless steel skillet.
Tips for a Perfect Frittata
- Whisk eggs thoroughly with milk and cream – this prevents separation and creates a uniform, tender texture.
- Coat the pan evenly with olive oil – helps prevent sticking and adds a touch of flavor.
- Sauté aromatics first – cook onion, tomatoes, and garlic briefly to build a flavorful base.
- Pour eggs over the filling – spread the filling in an even layer, then pour the beaten eggs over it for even cooking.
- Bake at a high temperature – 400°F for 15–20 minutes quickly sets the eggs without drying them out.
- Add basil and balsamic after baking – fresh basil and glaze retain their bright flavors when added just before serving.
Recipe Variations
Some easy ways to change things up:
- Add more vegetables – mushrooms, sweet peppers, or baby spinach work great.
- Try different herbs – parsley, chives, or oregano can replace basil.
- Swap the cheese – feta, goat cheese, asiago, pepper jack, or cheddar give different flavor profiles.
The Caprese flavors shine in this frittata: mozzarella melts throughout, cherry tomatoes add bursts of sweetness, and basil brightens every bite. Serve warm and enjoy a satisfying slice for breakfast or brunch.
Save the recipe if you like it, and let us know how it turns out—comments and ratings are always appreciated.
More savory breakfast ideas to try next
- Sausage Breakfast Hash
- Goat Cheese Smoked Salmon Breakfast Sandwich
- Wild Mushroom Grits and Eggs
Caprese Frittata
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Ingredients
- 6 large eggs
- 1/4 cup 2% or skim milk
- 1 tablespoon heavy whipping cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/4 cup minced yellow onion
- 1 medium clove garlic, minced
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella, thinly sliced
- 2 tablespoons minced fresh basil
- Balsamic glaze for serving
Instructions
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Preheat oven to 400°F. In a medium bowl whisk together the eggs, milk, heavy cream, salt, and pepper until smooth. Set aside.
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Heat an oven-safe 9-inch cast iron skillet over medium-high heat. Add the olive oil and swirl to coat. Sauté the onion 2–3 minutes until translucent, then add the garlic and cherry tomatoes and cook 1 minute until fragrant.
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Remove the pan from heat and spread the tomato mixture evenly. Pour the egg mixture over the filling and arrange the mozzarella slices on top.
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Bake at 400°F for 15–20 minutes, until the eggs are set. Remove from the oven, sprinkle with fresh basil, drizzle with balsamic glaze, cut into wedges, and serve warm. Enjoy!
Notes
The frittata is best served immediately after baking. Leftovers can be refrigerated and gently reheated, but texture is optimal fresh.