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+ servings

Easy Caprese Frittata

A flavourful frittata baked with peppers, kale and salsa.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: General
Servings: 4 servings

Ingredients

  • 10 eggs
  • 3 tbsp water
  • 1 tbsp olive oil
  • 1/2 white onion
  • 1 clove garlic
  • 2 leaves kale
  • 1/2 cup fresh basil
  • 3 large hot house tomatoes
  • 2 medium sized bocconcini sliced mozzarella also works as a substitute
  • salt and pepper to taste
  • 1 avocado optional for topping

Instructions

  • Preheat oven to 350F. Heat a cast iron pan to medium heat and add olive oil. Dice onion and garlic and toss into pan, sauté for 2-3 minutes.
  • Slice the tomatoes and bocconcini and set aside. Place the tomato slices on a piece of paper towel to remove some of the water. This will aid in cooking the frittata.
  • Finely chop the kale (do not use the stems) and half the basil and add to the pan. Sauté greens for an additional 2 minutes while whisking eggs and water together in a bowl. The water can make the eggs a bit more fluffy.
  • Pour whisked eggs into the cast iron (or other oven safe pan). Add sliced tomatoes and sliced bocconcini in a pretty pattern on top plus salt and pepper to taste.
  • Transfer the entire frittata pan into the oven and bake for 15-17 minutes or until middle of frittata is set.
  • Remove frittata from oven and let cool for 2-3 minutes. Garnish with chopped basil and optional avocado or add avocado toast on the side!

Notes

A simple and tasty egg frittata with an Italian twist.
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