This Easy Caprese Frittata is loaded with juicy tomatoes, fresh basil and gooey mozzarella cheese that provides the fluffy egg filling with classic and delicious Italian flavors.
FREE EASY KETO DINNERS EBOOK
❤️ Why You’ll Love this Caprese Frittata Recipe
- Blend of fresh classic Caprese Italian flavors
- Sweet and juicy tomatoes, basil and mozzarella cheese
- Easy to make with minimal prep work
- Simple healthy ingredients
This Italian caprese frittata is one of the easiest and most delightful ways to start your morning. Not a morning person? No worries, this Frittata is such a savory dish, it’s also wonderful for brunch, lunch or even for dinner with a simple side salad. It’s filling and very satisfying, even for your heartiest eaters.
What makes this the ultimate frittata recipe is that the seasoned, parmesan egg mixture is studded with ruby red tomatoes and dotted with pockets of fresh gooey mozzarella cheese. It’s placed in the oven until the eggs become light and fluffy and the fragrant basil leaves warm and begin to fill the entire frittata with classic caprese flavors.
Not only is this an easy and delicious recipe, the vibrant red, green and white colors in this frittata makes a beautiful presentation. If you love all things Caprese, like I do, you should also try this Caprese Salad and this Eggplant Caprese.
🛒 What’s in this Caprese Frittata Recipe
- Heavy cream
- Parmesan cheese
- Olive oil
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Caprese Frittata
Preheat oven to 400°F.
In a large mixing bowl, add in the eggs, heavy cream, parmesan cheese, salt and pepper, and mixing using a hand mixer or whisk for a few minutes until frothy.
Tip: If you don't have parmesan, you can use Romano or Asiago instead.
Heat a 10” oven-safe skillet to medium, add in the olive oil and garlic and sauté for about 20 seconds or until the spinach has wilted, but the garlic has not browned.
Tip: If you don't have fresh spinach on hand, you can use a little frozen spinach that's been thawed.
Pour in the egg mixture, tomatoes, basil and mozzarella cheese.
Cook for 4-5 minutes, then turn off the heat and place the skillet in your preheated oven, then bake for 10-12 minutes or until the eggs have set and are cooked through.
Tip: When you first pull the frittata out of the oven, it will be very puffed up. It will deflate within a few minutes, this is completely normal.
Allow to cool slightly before slicing into wedges and serving.
Are Eggs Good for Keto?
Eggs are truly one of the most nutritious foods you can eat. For those on Keto, they are especially good because not only are they loaded with vitamins and minerals, (B2, B12, B5, A, and Selenium) and are a high-quality protein. They're also a good source of healthy fats!
What are the Carbs in Eggs?
Though eggs are primarily protein, there is a small amount of carbs in eggs. For one large egg, there is only about 1 net carb.
Tips For Making the Best Frittatas
- Use the right pan - because frittatas finish off in the oven, make sure you cook them in a skillet with oven-safe handles that can accommodate oven temps.
- Cook the veggies - frittata cooks rather quickly. So, if you're adding veggies, you'll want to precook them to ensure they are tender when then frittata is done.
- Don't overbeat the eggs - you want to combine the eggs well, but overbeating them can incorporate too much air into the mixture causing the eggs to go from fluffy to spongy. As it bakes, the eggs are going expend and puff up, so you only need to mix them until they are combined.
- Use full fat cream - the fat in the cream is needed to give the eggs a creamy texture. Sour cream and crème fraiche can also be used; but use the full fat versions.
How Do I Know When a Frittata is Done?
You want to cook the frittata until the cheese is melted and the center slightly jiggles. To check for doneness, use a knife to make a small slit in the top of the frittata. If the eggs are still raw and runs into the center of the cut, it needs a few more minutes. If it is clear in the middle, the frittata is done.
What is the Difference Between a Frittata and a Quiche?
Though they contain some of the same ingredients, there are a few key differences between a quiche and a frittata.
- Quiche is typically filled into a crust (unless you’re making a crustless quiche), while a frittata is never prepared in a crust.
- While frittatas start off cooking on the stovetop, then are finished in the oven, a quiche is baked entirely in the oven.
- A quiche recipe combines a good bit of heavy cream or milk to give the eggs super fluffy texture. Frittatas often uses much less cream.
Can I Add Meat to A Caprese Frittata?
Of course, you can! You can add any cooked meat of your choice. Fried pancetta or other Italian meats are a great choice. Or you can add browned, ground Italian sausage if you prefer.
Is a Frittata Italian?
Though there are many versions, frittatas are an egg based dished that originated in Italy. The Italian word frittata derives from "friggere" and roughly means "fried," which refers to the method of first cooking the eggs on the stove top first, before transferring them to the oven.
More Keto Eggs Recipes
- Easy Breakfast Casserole
- Keto Quiche Lorraine
- Spinach and Sausage Quiche
- Jalapeño Popper Egg Cups
- Mexican Breakfast Casserole
- Smoked Salmon Crustless Quiche
FREE 20 EASY KETO RECIPES EBOOK
Easy Caprese Frittata
- 8 whole eggs
- ⅔ cup cherry tomatoes, halved
- ½ cup fresh mozzarella, bocconcini, cut
- ⅓ cup heavy cream
- ⅓ cup parmesan cheese, grated
- 1 ounce fresh baby spinach
- 1 tablespoon fresh basil, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 400°F.
- In a large mixing bowl, add in the eggs, heavy cream, parmesan cheese, salt and pepper, and mixing using a hand mixer or whisk for a few minutes until frothy.
- Heat a 10” oven-safe skillet to medium, add in the olive oil and garlic and sauté for about 20 seconds or until the spinach has wilted, but the garlic has not browned.
- Pour in the egg mixture, tomatoes, basil and mozzarella cheese.
- Cook for 4-5 minutes, then turn off the heat and place the skillet in your preheated oven, then bake for 10-12 minutes or until the eggs have set and are cooked through.
- Allow to cool slightly before slicing into wedges and serving.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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