Caprese Frittata
These are a few of my favorite things! Fresh tomatoes, fresh mozzarella cheese, fresh sweet basil and eggs for a fantastic brunch on the big day. Start your Thanksgiving off with this healthy and fast dish that will keep your family and friends out of the kitchen and no one will be hangry!
Serves 6-8
Ingredients:
10 eggs
1 cup liquid egg whites
2 Tbsp milk
1 Tbsp dried basil or tarragon
1/4 cup fresh basil leaves, diced
3 Tbsp olive oil
2 cups grape or cherry tomatoes, halved (I love the multi-colored ones)
3-4 cloves of garlic, diced
3/4 tsp kosher salt
Freshly ground pepper
4 oz fresh mozzarella cheese, cut into 1/2” pieces
Directions:
Preheat oven to 350°.
Whisk together eggs, egg whites, milk, dried basil or tarragon and fresh basil in a large bowl. Whisk in salt, pepper, and herbs. Set aside.
Heat a 10-inch ovenproof skillet or cast-iron skillet on stovetop over medium high. Add oil, tomatoes, garlic, salt and pepper to skillet. Mix gently with spatula to combine. Cook 5-7 minutes. Turn heat off.
Gently place mozzarella pieces on top of cooked tomatoes. Pour egg mixture over tomatoes and cheese. (For a fluffier frittata, whisk the eggs vigorously until slightly frothy right before pouring. The bubbles will keep the frittata light and airy as it cooks.)
Transfer frittata to preheated oven and bake until eggs have set, about 20-25 minutes. Serve with fruit or toast and enjoy!
