Breakfast

Tomato Basil Caprese Frittata

Lodge Cast iron / September 7, 2016

Quick, delicious, nutritious – nothing achieves this quite like a frittata! This one uses fresh mozzarella, fresh basil, and fresh tomatoes for a simple but tasty take on this classic cast iron skillet meal.

Tomato Basil Caprese Frittata

Prep Time

15 minutes

Cook Time

8-10 minutes

Servings

6-8

Ingredients

  • 1 tablespoon butter or olive oil
  • 12 eggs
  • ½ cup of whole milk or cream
  • A handful of fresh basil leaves, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 medium sized tomatoes, sliced thinly, divided
  • 6 ounces fresh mozzarella cheese, sliced in rounds (if fresh mozzarella isn’t available, shredded will also work)
Tomato Basil Caprese Frittata

Preparation

  1. Preheat the oven to 400° F and adjust an oven rack to the middle position.
  2. Place butter or olive oil in a 10.25 inch cast iron skillet over medium-low heat for 4 to 5 minutes. Tilt pan to coat sides with oil. While pan is heating, set aside half basil leaves and finely chop remaining half. In a large mixing bowl, whisk together eggs, milk or cream, salt, pepper, and chopped basil until well blended.
  3. Pour half of the egg mixture into the skillet and cook 3 to 4 minutes, until bottom is has just begun to set. Carefully place half of the sliced tomatoes into the eggs. Pour in the rest of the egg mixture, and place remaining tomatoes on top (they may sink slightly). Cook another 4 to 5 minutes on the stovetop, then place in oven.
  4. Bake until the top is set and sides begin to pull away from the skillet, about 8 to 10 minutes. Remove skillet from oven, carefully place mozzarella slices on top, and let cool for 5 minutes as cheese melts. Use a spatula to remove frittata from skillet. Garnish with remaining basil and serve immediately.
  5. This recipe can also be made in a 12 inch skillet – simply shorten the baking time to 4 to 7 minutes.
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Tomato Basil Caprese Frittata

By Lodge Cast iron

Prep Time: 15 minutes

Cook Time: 8-10 minutes

Servings: 6-8

Ingredients

  • 1 tablespoon butter or olive oil
  • 12 eggs
  • ½ cup of whole milk or cream
  • A handful of fresh basil leaves, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 medium sized tomatoes, sliced thinly, divided
  • 6 ounces fresh mozzarella cheese, sliced in rounds (if fresh mozzarella isn’t available, shredded will also work)
Tomato Basil Caprese Frittata

Preparation

  1. Preheat the oven to 400° F and adjust an oven rack to the middle position.
  2. Place butter or olive oil in a 10.25 inch cast iron skillet over medium-low heat for 4 to 5 minutes. Tilt pan to coat sides with oil. While pan is heating, set aside half basil leaves and finely chop remaining half. In a large mixing bowl, whisk together eggs, milk or cream, salt, pepper, and chopped basil until well blended.
  3. Pour half of the egg mixture into the skillet and cook 3 to 4 minutes, until bottom is has just begun to set. Carefully place half of the sliced tomatoes into the eggs. Pour in the rest of the egg mixture, and place remaining tomatoes on top (they may sink slightly). Cook another 4 to 5 minutes on the stovetop, then place in oven.
  4. Bake until the top is set and sides begin to pull away from the skillet, about 8 to 10 minutes. Remove skillet from oven, carefully place mozzarella slices on top, and let cool for 5 minutes as cheese melts. Use a spatula to remove frittata from skillet. Garnish with remaining basil and serve immediately.
  5. This recipe can also be made in a 12 inch skillet – simply shorten the baking time to 4 to 7 minutes.

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/tomato-basil-caprese-frittata