Caprese Frittata with Arugula Recipe

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while still offering creaminess.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 375°F (190°C).

Whisk eggs in a bowl until fully combined.

Add salt and black pepper to the eggs and mix well.

Heat olive oil in an oven-safe skillet over medium heat until shimmering.

Add halved cherry tomatoes to the skillet and sauté until they start to soften, about 2-3 minutes.

Pour the egg mixture over the tomatoes, tilting the pan to distribute evenly.

Add diced fresh mozzarella and torn basil leaves on top of the egg mixture.

Cook on the stovetop for 2-3 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake until the frittata is puffed and golden, about 10-12 minutes.

Remove from the oven and let cool for a few minutes before slicing.

Garnish with additional basil and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens