Caprese Frittata with Arugula Recipe
Prep Time:
10 minutes
Cook Time:
2 hours, 45 minutes
Servings:
4 Servings
Ingredients
  • 1 pound cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, lightly crushed
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste
  • 8 large eggs, room temperature
  • ⅓ cup heavy cream
  • 2 tablespoons fresh basil, chopped
  • 1 ball fresh mozzarella, drained and roughly sliced
  • 1 cup arugula, to serve
  • 1 tablespoon basil oil, to serve
Directions
  1. Preheat the oven to 250 F.
  2. Slice the cherry tomatoes in half and place them into a large baking tray.
  3. Drizzle the tomatoes with 2 tablespoons olive oil, add the garlic cloves, dried basil, dried oregano, and salt and pepper to taste.
  4. Slow roast the tomatoes in the oven for 2 ½ hours.
  5. Remove the tomatoes from the oven, set them to one side, and turn the oven up to 375 F.
  6. Whisk the eggs and the cream together in a large bowl, along with ½ teaspoon salt and ½ teaspoon pepper.
  7. Mix in the chopped fresh basil and half of the slow-roasted tomatoes.
  8. Heat a cast iron skillet over medium-low heat, add 1 tablespoon of oil to the pan, and then pour in the egg mixture.
  9. Allow the frittata mixture to cook for a few minutes until the edges are just set, before topping with the mozzarella.
  10. Transfer the frittata to the oven and let it cook for 10 minutes until the top is golden and the middle of the frittata is just a little wobbly.
  11. Top the frittata with the remaining slow-roasted tomatoes and the arugula, and drizzle with the basil oil before serving.