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Caprese Frittata with Fresh Mozzarella & Basil Ribbons.

  • 12
  • 1 small pkg
    fresh basil
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 4 cloves
  • 6
    black pepper
    extra virgin olive oil
  • 1
    Wash the fresh produce. Pick the basil leaves off the stems; discard the stems and slice the leaves crosswise into ribbons. Slice the tomatoes into rounds. Peel and mince the garlic.
    1 small pkg fresh basil
    6 tomatoes
    4 cloves garlic
  • 2
    Slice the mozzarella into rounds.
    1 (8 oz) pkg fresh mozzarella cheese
  • 3
    Preheat the broiler and position rack in the upper third of the oven.
  • 4
    Heat a skillet over medium heat.
  • 5
    Add olive oil to the skillet and swirl to coat bottom. Add garlic and cook until fragrant, 15-30 seconds. Reserve 5 or 6 tomato slices for later while adding the rest to the skillet. Cook until tomatoes begin to soften, 2-3 minutes.
    2 tbsp extra virgin olive oil
  • 6
    Meanwhile, in a large bowl, whisk together the eggs, water, ½ of the basil ribbons (save the rest for garnishing), salt, and pepper.
    12 eggs
    4 tbsp water
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm by the top is still runny, 5-7 minutes.
  • 8
    Top frittata with mozzarella and remaining tomato slices. Place skillet in the oven until the top is set, 2-3 minutes.
  • 9
    To serve, cut frittata into wedges and garnish with remaining basil ribbons and freshly ground pepper. Enjoy!