Caprese Frittata

I love baking breakfast foods, like the Dutch Baby (Oven Pancake), the English-Muffin Breakfast Pizza, and the Baked Eggs. You don’t have to worry about breaking the yolk when making fried eggs or flipping the omelet without tearing it apart and cleanup becomes a breeze.

Now, I can add another dish to my baked breakfast foods, the caprese frittata. It’s pretty much all of the ingredients of a caprese salad mixed into baked eggs, becoming the most simplest yet sophisticated breakfast ever. I’m excited to make this again so I can add some avocado slices on top. Mmmmm.

Margherita Frittata (adapted from For the Love of Cooking):

Yields 3-4 servings

• 8 eggs
• 2 tablespoons milk
• 1/2 cup fresh mozzarella cheese, shredded
• Handful of small cherry tomatoes
• Fresh basil, chiffonade
• Sea salt and freshly cracked pepper, to taste

Preheat oven to 350 degrees F. Coat baking dish with cooking spray.

Whisk the eggs and milk until well combined; season with salt and pepper, to taste.

Pour the egg mixture into the baking dish. Place the tomatoes, mozzarella cheese, and basil evenly in the egg mixture.

Place into oven and bake until a tester inserted in the center comes out clean, about 30 minutes. Remove from oven and cool for 5 minutes before cutting.