Caprese – a colorful, flavorful blend of basil, tomatoes and mozzarella. Maybe I should move to Capri, because I could seriously eat all things Caprese all the time. 24 – 7. No word of a lie!
Yes, that’s it! I’ll move there. Why wouldn’t I? I know I love the food. No skin off my back to live in a coastal town. I could learn to speak Italian. I dig a beautiful grotto when I see one. Well, don’t know if I meet the immigration qualifications at the moment so while I’m stuck here in Texas I’ll invoke Capri in my cooking. Like with this Caprese Frittata.
Make Caprese Frittata For Someone You Love:
- 3 tablespoons olive oil
- ½ cup onions, diced
- ½ cup grape tomatoes, sliced
- 2 cups chopped, fresh baby spinach
- 3-4 large basil leaves, chopped
- 1 clove garlic, minced
- 8 eggs
- ½ cup milk
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup baby mozzarella balls, sliced
- In a cast-iron skillet heat olive oil on med-high.
- Add onions and cook until tender (3-4 min.).
- Next add tomatoes and cook until softened (1-2 min.).
- Put in spinach and basil and stir until wilted.
- Add garlic and stir to incorporate, cook until fragrant (30 sec.).
- Preheat oven using broiler setting on high.
- Meanwhile, in a large bowl add eggs, milk, salt and pepper and whisk to combine.
- Reduce heat of skillet and add egg mixture.
- Stir mixture so that vegetable mixture is evenly distributed.
- Cook until sides of mixture set up.
- Transfer to oven and allow to broil 5-7 minutes until cooked through.
- Watch carefully while broiling so that eggs don't over-brown or burn.
Typically, I will prepare this dish for breakfast. However, it also makes a great alternative to traditional proteins for dinner. With a garden salad or some steamed vegetables you can’t go wrong. While I’m making suggestions – why not treat yourself to a glass of wine as well.