Frittata Caprese

Having chickens is both a lot of work and very rewarding. Nothing is better than plucking newly laid eggs from the nesting box daily to use in my kitchen. Having ten hens, I get anywhere from four to eight eggs a day, so I am always looking for ways to incorporate them into my meals. Strange but true, despite having three nesting boxes, all ten chickens lay in the same box, and if a hen is already occupying it, they will either line up and wait their turn, or climb in on top of the hen, or hens, already in the nesting box trying to lay their eggs.

I love a good frittata because it can be enjoyed for any meal. In fact, I frequently enjoy a good-sized slice of frittata for dinner with a crisp mixed green salad. You can use just about any seasonal vegetables you prefer in your egg dish and meat options such as ham, sausage, or bacon if you like.

This version combines tomatoes, mozzarella, and chopped basil within the egg dish. Just before serving, I top the frittata with some dressed halved cherry tomatoes, slices of prosciutto, and some creamy burrata. This frittata is as attractive to serve as it is delicious, so it is an excellent option for a family brunch or special holiday breakfast.

Buon Appetito!
Deborah Mele

Frittata Caprese

Frittata Caprese

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A tasty egg dish that can be enjoyed at any meal throughout the day.


  • 4 Tablespoons Olive Oil, Divided
  • 1/4 Cup Fine Cornmeal
  • 1 1/2 Cups Cherry Tomatoes, Halved
  • 8 Large Eggs
  • 1 Cup Heavy Cream
  • 1/3 Cup Fresh Basil, Finely Cut
  • 1 Cup Cubed Mozzarella Cheese
  • Salt & Pepper To Taste

To Serve:

  • 2 Balls (4 Ounce) Burrata Cheese, Quartered
  • 4 Thin Slices Prosciutto
  • 8 Cherry Tomatoes, Halved
  • Fresh Basil Leaves


  1. Preheat oven to 350 degrees F.
  2. In a 9-inch pie or casserole, rub the bottom and sides with 2 tablespoons olive oil.
  3. Sprinkle the cornmeal in and turn the dish to coat.
  4. In a frying pan over medium heat, add the remaining 2 tablespoons olive oil, and once sizzling add the cherry tomatoes.
  5. Season with salt and pepper, and cook the tomatoes until soft, about 4 minutes.
  6. Spoon the tomatoes evenly over the bottom of the pie dish or casserole.
  7. Evenly distribute both the mozzarella and chopped basil over the bottom of the dish as well.
  8. In a medium large bowl, whisk together the eggs, cream, salt and pepper until thick and creamy.
  9. Pour the eggs over the tomato and mozzarella mixture in the dish.
  10. Bake for about 30 to 35 minutes or until a knife inserted into the center comes out cleanly.
  11. Cool for 15 to 20 minutes, then top with the tomatoes, prosciutto, basil, and burrata.
  12. Slice and serve!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 330mgSodium: 847mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 22g

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  1. Please can you tell me what cream you buy in Umbria for ” heavy cream”? It all seems very light to me. Thanks

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