Caprese Frittata Recipe

Photo by Leah Hogsten | Salt Lake Tribune 2012

Harley and Buck’s caprese frittata

10 large eggs, cracked and whipped
1/3 cup heavy cream
2 tablespoon butter
3 ripe Roma tomatoes diced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup chopped fresh basil leaves, divided
1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Grease a large casserole dish with butter or non-stick cooking spray. Crack eggs into a large bowl and stir in cream.

Place butter in a large non-stick sauté pan and heat until melted. Add diced Roma tomatoes, salt, pepper and 1/2 cup of chopped fresh basil. Sauté 2 minutes. Add the eggs mixture and stir frequently to keep eggs cooking evenly.

Once eggs become firm but are still wet, dump mixture into prepared casserole dish. Spread mozzarella over the top.

Place in the oven for 4 to 5 minutes to melt cheese and firm eggs.

Garnish with the remaining chopped basil and serve.

Servings » 4