Breakfast

Crushed Tomato Caprese Frittata

  • Prep 5 mins
  • Total 23 mins
  • Easy
  • Serves 7

Looking to step up your brunch game? Give this recipe a try! It’s filled with melted mozzarella, fresh basil, garlic infused spinach, and the start of the dish–roasted crushed tomatoes.

Tip: Serve with fresh fruit salad.

Allergies

  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 10 large eggs
  • 1/2 cup 2% milk
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes
  • 1 clove garlic, peeled, minced
  • 4 cups spinach, chopped
  • 1/2 cup Ciliegine mozzarella balls
  • Fresh basil, chopped, to garnish
  • Step 1

    Preheat oven to 350°F.

  • Step 2

    In a large bowl, whisk together eggs and milk. Season with salt and pepper and set aside.

  • Step 3

    Heat PossiblePan over medium heat. Add olive oil and cherry tomatoes to the pan and cook until slightly charred, about 6 minutes. Using a spatula, gently push down on the tomatoes to crush them.

  • Step 4

    Add garlic and spinach to the pan. Sauté and stir until just wilted, about 2 minutes.

  • Step 5

    Add in the egg mixture and stir together. Top eggs with fresh mozzarella balls and cook for 4 minutes.

  • Step 6

    Transfer PossiblePan to oven and bake for 14 to 16 minutes or until the frittata has set.

  • Step 7

    Garnish with fresh basil and serve!