Caprese Frittata

This is what weekend breakfasts look like over here. Slightly obsessed with everything Caprese, this Caprese Frittata has been a long time coming, just like these irresistible Egg Muffins. It is the good brunch on a lazy Sunday morning, fresh, bright, and full of those creamy mozzarella and tomato bites we all crave.

At just 3 WW Smart Points, or 106 calories per slice, this low carb, high protein frittata beats the flavour out of bland old cereal any day. And if you're planning a full spread, this caprese frittata recipe pairs beautifully with the creamy richness of Garlic Herb Chicken for a balanced weekend meal. You can also serve it with Korean Bulgogi Tacos for a fun and unexpected mix of fresh, bright flavors with sweet and savory bulgogi. It takes the idea of caprese and frittata and makes it just a little more exciting.

What Makes This Recipe So Good

This Caprese Frittata takes everything you love about the classic salad and transforms it into a warm, satisfying breakfast that still feels light. Fresh tomatoes and melty mozzarella give every slice a bright pop, while basil keeps it clean and balanced rather than heavy. It is simple, quick, and unfussy, which makes it good for slow mornings or last minute brunch plans.

What sets this caprese frittata recipe apart is how flavorful it is without needing much effort. The ingredients shine on their own, so you get fresh, vibrant bites instead of a dense or overly rich frittata. You get protein, freshness, and comfort in one pan which is exactly why this frittata is a weekend regular. If you enjoy egg based brunch dishes, these Turkish poached eggs with yoghurt are another simple way to serve eggs with bold flavour.

What Goes Into Caprese Frittata

Simple, fresh, and full of color, the ingredients in this Caprese Frittata keep the recipe light but still satisfying.

• Grape Tomatoes: Juicy and sweet, they burst slightly as they cook which gives the frittata pockets of bright, fresh flavor.
• Fresh Basil: Brings that signature Caprese freshness and keeps each bite aromatic and clean.
• Mozzarella Cheese: Soft, creamy, and melty, it adds richness without weighing the dish down.
• Eggs: The base that brings everything together, high in protein and good for a fluffy frittata you can slice and serve easily.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat The Oven: Set oven to broil or grill on medium heat and allow it to heat while you prepare the frittata.

1. Prepare The Tomatoes: Slice grape tomatoes in half horizontally so they cook evenly and release flavour.

1. Sauté: Heat oil in an non stick skillet over medium high, add garlic for until fragrant, then add tomatoes and basil to soften.

1. Whisk The Egg Base: Whisk eggs, milk, and a pinch of salt in a medium bowl until smooth and combined.

1. Hold Half The Tomatoes: Remove half of the tomato basil mixture from the skillet and set aside on a warmed plate.

1. Add Eggs To Pan: Pour egg mixture into remaining tomatoes and stir gently for about 20 seconds to mix.

1. Layer Spinach And Mozzarella: Reduce heat to low medium, add spinach, arrange mozzarella slices on top, and cook for about 8 minutes until almost set.

1. Broil To Finish: Sprinkle extra mozzarella if desired and broil until puffed, golden, and set, then spoon over the reserved tomatoes and drizzle with balsamic glaze.

A Caprese Frittata loves a little contrast, so pair it with Bloomin' Onion Garlic Bread for something buttery, pull apart good, and good for scooping up bites of egg and melty mozzarella. If you prefer something lighter but still satisfying Black Beans and Rice adds earthy balance and turns brunch into more of a full, grounding meal.

Kitchen tip

• Let the tomatoes blister properly before adding the eggs. We know it's tempting to rush, but that extra minute of patience gives you sweeter, deeper flavor that carries through the whole frittata.
• Slice the mozzarella thin instead of chunky so it melts evenly into those silky pools on top. Thick pieces tend to sit heavy and don't spread as nicely.
• If you like your frittata extra fluffy, whisk the eggs a little longer than you think you need to. A bit of extra air makes all the difference.
• Don't skip the reserved tomato topping. It adds brightness and juiciness after cooking which makes every slice taste fresh rather than flat.

Recipe FAQ's

Let tomatoes cook long enough to reduce excess moisture before adding the eggs. You can also pat mozzarella slices dry if they're wet.

The edges should look firm and the center should still have a slight jiggle before broiling. The top will finish cooking in the oven and puff up beautifully.

A non stick oven safe skillet is ideal so you can start on the stove and finish under the broiler without transferring. Eight inches makes a nice thick frittata.

What you need

• 1 teaspoon olive oil
• 2 teaspoons garlic minced, or 2 large cloves garlic, minced
• 250 g grape tomatoes
• 1/2 cup fresh basil leaves stems removed, finely sliced or shredded
• 1 pinch salt to season – optional
• 8 eggs large
• 1/4 cup unsweetened almond milk or skim/low fat milk
• 1/2 cup baby spinach leaves pre washed and ready to use
• 3 ounces mozzarella cheese fresh, slice thinly into rounds
• 2 tablespoons grated mozzarella cheese optional
• 1 drizzle balsamic glaze

Method

1. Preheat your oven to broil or grill setting on medium heat.
2. Slice tomatoes in half horizontally. Heat oil in an 8-inch non stick pan or skillet over medium-high heat. Once hot, add the garlic, stirring while it cooks for about one minute until fragrant. Add the tomato slices and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft.
3. While the tomatoes are frying: whisk the eggs, milk and a pinch of salt together in a medium-sized bowl until well combined. When tomatoes are ready, transfer HALF of the tomato mixture onto a warmed plate; cover and set aside.
4. Pour the egg mixture into the remaining tomatoes in the pan, stirring the tomatoes around through the eggs (for about 20 seconds) to mix the flavours through.
5. Reduce heat to low-medium; add in the spinach leaves and arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set (the centre will be slightly runny). It takes about 8 minutes (approximately).
6. Sprinkle the extra cheese (if using) over the top and transfer pan/skillet into the preheated oven. Grill/broil until the top is golden, puffed up and cooked through. The edges and the bottom of the frittata will be golden.
7. To serve, warm the remaining tomatoes and basil mixture, and spoon over the top. Drizzle with the balsamic glaze.