Caprese Frittata with arugula

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A quick and easy frittata to make with fresh mozzarella, heirloom tomatoes, basil and arugula. This fresh and beautiful breakfast (or dinner) meets in less than 30 minutes!

How are we doing? Are we ready for another long weekend? Are we going to pretend we're still on vacation? Are we able to read real words? My weekend was filled with my favorite Independence Day services: trails, sun, wine + beer, grilled food, spectacular fireworks displays over Lake Tahoe… it goes without saying that this brain is operating with a Serious delay on holiday weekend. The good news is that we have a whole week to reach our normal pace, and in the meantime? Chat.

Have you been watching the show, The Path? It's a Hulu original, and it's NUTS! I know that I will be absorbed. I'm already absorbed. I'm trapped. Send help.

It is a cult (well … the characters on the show call it a "movement", but we are going to call things by name and sects by cult).

Imagine Kimmy Schmidt unbreakable, but before she escaped her mini-worship, on a larger scale, and it's not funny because there is no Titus. Basically imagine a completely different show. I will stop

The disposition of the characters is one of those difficult tests to catch. There's the narcissist vying for power at all costs, the naive, controlling housewife he wants to side with, but can't, because there's the husband who's just trying to do the right thing while straddling reality and the land of worship. with him, all the time there is an older son who begins to rebel and you say “Come out, son, go away! Rebel, son, rebel!

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Plus, there's the set of minor lead characters that are there to remind the lead characters how to behave correctly, as the main tenants of the sect's religion / belief system slowly unfold, which doesn't sound too bad on paper, but in practice? Disaster. All living in the same cult community. It makes your skin itchy and your intestines twist. It can make it difficult to sleep at night. You should see it.

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Always chase the rage.

How do you like caprese? Original style with the heirloom tomato, mozzarella and basil all arranged on a plate with the balsamic reduction drizzle? Changed with fruits and nuts? Chopped and tossed into a green salad? Made in a Caprese pizza? Caprese enchiladas / tacos / something else I don't even know? There is no wrong answer, can you tell me.

Caprese frittatas are a must! I just discovered them in my kitchen, and you? WOW. It's like pizza in your egg breakfast. Just like a Margherita Pizza Frittata. Deep style plate. I have hereby made it my current frittata crush.

The idea behind this is simple. Sauté some garlic in a cast iron skillet (or oven safe), along with fresh arugula and basil. Pour the egg mixture, let it steep for a hot minute, then place the heirloom tomato slices and mozarella on top. From here, you only need to cook the frittata for an additional 10 to 14 minutes, then roast it in the oven if desired.

The cheese? Melty The eggs? Herby The tomato slices? So, like pizza, it's not even funny. To the balsamic drizzle or not to the balsamic drizzle? That is the question. Balsamic drizzle.

I don't even want to tell you about the adaptations to this recipe, because it's as cool as it is.

One, two, CAPRESE!

Caprese Frittata with arugula

Preparation time: 10 minutes.

Cook time: 15 minutes.

Total time: 25 minutes


  • 10 large eggs well beaten

  • 1/3 cup half half *

  • ½ teaspoon sea salt

  • ½ teaspoon Provence Herbs or Italian Seasoning

  • ¼ teaspoon Red pepper flakes Optional

  • 3 large cloves garlic, minced

  • 2 handfuls of arugula or baby spinach

  • ½ cup fresh basil leaves, thinly sliced

  • 2 medium heirloom tomatoes, thinly sliced

  • 2 ounces mozzarella balls cut into ¼-inch thick rounds, about 4

  • Balsamic reduction to serve


  1. Lightly grease a 10-inch cast iron skillet with olive oil (I pour a tablespoon of oil in the center and use a paper towel to spread over the entire surface). Beat the eggs, half and half, sea salt, and red pepper flakes in a bowl until smooth and well combined. Set aside until ready to use.

  2. Add 2 tablespoons of olive oil to the greased skillet and heat over medium heat. Once hot, add the garlic and sauté until fragrant, about 2 to 3 minutes. Add the arugula and basil and continue to cook, stirring frequently, until wilted, about 2 minutes.

  3. Pour the egg mixture into the pan and stir gently to distribute the vegetables. Allow this mixture to cook untouched for 3 minutes.

  4. Place the tomato and mozzarella slices on the surface of the eggs (Note: it's okay if the slices sink a little). Continue cooking until the edges of the frittata have settled, about 12 to 16 minutes.

  5. Turn your oven on in the high roast setting and move one of the racks to the rack that is closest to the top. Place the frittata under the grill and cook until the mozarella is golden brown, about 1 to 2 minutes.

  6. Remove the frittata from the oven and let cool for at least 15 minutes before slicing and serving.

  7. Serve with arugula salad and a drizzle of reduced balsamic vinegar.

Recipe Notes

* You can also use whole milk, non-dairy milk, or skip milk entirely.


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