Caprese Frittata. This is what weekend breakfasts look like over here. Slightly obsessed with everything Caprese, this frittata has been a long time coming.
The perfect brunch on a lazy Sunday morning.
At 3 WW Smart Points, or 106 calories per slice, this low carb, high protein frittata beats the flavour out of bland old cereal any day!
The best part this Frittata is the garlic infused, pan fried, juicy tomato and fresh basil mixture. I use grape tomatoes for this frittata. Nothing beats the sweet, burst of flavour from grape or cherry tomatoes.
With the addition of hidden spinach makes this a Caprese Frittata with a small boost of extra nutrition. Half of the tomatoes are cooked inside this frittata to permeate that subtle hint of garlic, basil and tomato flavour through the eggs. The other half are then placed on top, drizzled with balsamic glaze, to complete an incredible breakfast, brunch, lunch or dinner.
Just. Like. Pizza. Mozzarella cheese slices are cooked right inside with the eggs, to melt and become a stringy mess when pulling the slices out of the pan.
Either way, with or without, you can’t go wrong, because all of those incredible Caprese flavours are locked right inside. Enjoy!
Weight Watchers Smart Points: 3 per serve (out of 8 slices)
- 1 teaspoon olive oil
- 2 teaspoons minced garlic (or 2 large cloves garlic, minced)
- 250 g | (9 oz) grape tomatoes
- 1/2 cup fresh basil leaves , stems removed, finely sliced or shredded
- salt to season (optional)
- 8 large eggs
- 1/4 cup unsweetened almond milk (or skim/low fat milk)
- 1/2 cup baby spinach leaves , pre washed and ready to use
- 90 g | 3 oz fresh mozzarella cheese , slice thinly into rounds
- 2 tablespoons grated mozzarella cheese (optional)
- Balsamic Glaze
- Preheat your oven to broil or grill setting on medium heat.
- Slice tomatoes in half horizontally. Heat oil in an 8-inch non stick pan or skillet over medium-high heat. Once hot, add the garlic, stirring while it cooks for about one minute until fragrant. Add the tomato slices and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft.
- While the tomatoes are frying: whisk the eggs, milk and a pinch of salt together in a medium-sized bowl until well combined. When tomatoes are ready, transfer HALF of the tomato mixture onto a warmed plate; cover and set aside.
- Pour the egg mixture into the remaining tomatoes in the pan, stirring the tomatoes around through the eggs (for about 20 seconds) to mix the flavours through.
- Reduce heat to low-medium; add in the spinach leaves and arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set (the centre will be slightly runny). It takes about 8 minutes (approximately).
- Sprinkle the extra cheese (if using) over the top and transfer pan/skillet into the preheated oven. Grill/broil until the top is golden, puffed up and cooked through. The edges and the bottom of the frittata will be golden.
- To serve, warm the remaining tomatoes and basil mixture, and spoon over the top. Drizzle with the balsamic glaze.
Elena Busenko says
Hi, thanks for your site and your recipes are great, but one question, I can’t find the video of the recipe on the recipe page, I only see – the “latest” videos , but not the recipe video … how to search for the “right” video?
My daughter cannot have anything with nuts. Is there another type of milk I can use? Would it taste different if I used regular whole milk?
You are welcome to make any recipe into your own, altering what you need. It may change the taste and even texture of the recipe but it will still have the base of it all. Hope you can enjoy it soon! XO
Can i use a jar of fire roasted tamatoes instead
Tymeron Smith says
Yes, of course! You are welcome to substitute any ingredient for your liking.
Do you have a recipe for the balsamic glaze? Thanks!
Julia @ Bavarian Epicure says
Your pictures are so great! Everything I see on your blog makes me hungry, Karina.
Gourmet Getaways says
What a delicious looking frittata! You pics are just gorgeous.
Thanks so much for sharing
Thanks so much Julie!
Omg! Will try this soon!
I heart your photos
Aw thank you Karen! I heart yours too!
Dear karina I love your ideas simple to do please can you help me my. Husband is diabetic I find it hard to find ideas for the week also snacks. He loves dessert of all sorts please help Thanks you for taking time of your busy day to help.
Hi Jenny, I have a few recipes with almond flour or sugar free recipes. If you search Low Carb in the Search Bar at the top of the home page, some recipe suggestions will come up! I hope they help! 🙂
Looks amazing! Will be making this for supper tonight, along with a salad. Thanks! By the way, I love your site!
Aw that’s so great to hear Heather, thank you! I hope you enjoy your supper!
Michelle Rivoire says
Hi Karina thanks for all the great recipes and sharing your awesome story. Could you please tell me what type of oven proof non-stick skillet you are using or that you prefer? I have been searching and just don’t know what to buy. I can’t wait to try this recipe, it looks absolutely scrumptious!! Thanks again!! God bless!
Hi Michelle! Thank you for your compliments 🙂 I use this pan! It works with everything and NOTHING sticks to it ever. Sometimes I use a cast iron skillet like this one (pre seasoned ones). I hope this helps! And you’re very welcome!