About 40 Minutes!
Caprese Frittata with Fresh Salad Greens
- 8 eggs
- 200 g Mini or Pearl Bocconcini
(or regular bocconcini balls cut into medium cubes)
- 1 1/2 c Cherry Tomatoes, cut in half length wise
- 3 cloves minced Garlic
- 1/2 medium Onion, sliced thinly
- Butter for Sauté
- 12 – 15 fresh Basil Leaves, chiffonade
- 1/4 c Milk or Cream
- 1/2 tsp Salt and 20 Cracks of Fresh Black Pepper
- Enough Salad Greens to serve 4 people
- 1/2 c Cherry Tomatoes, cut in half length wise
- 1/2 c diced Cucumber
- Drizzle of Olive Oil
- Squeeze of Lemon
- Fresh Cracked Pepper
Step by Step Instructions
Step 1 – Get Crackin’!
Set oven to 350 ° and line a baking sheet with parchment paper.
In a heavy skillet over medium high heat melt a bit of butter, add garlic, tomatoes, and onion and sauté a few minutes until garlic is fragrant and onions are beginning to turn translucent. When done, set aside and allow to cool for a few minutes.
While sauté is underway, crack the eggs into a bowl. Add milk, salt & pepper, and whisk until well combined.
Step 2 – Put it Together!
When sauté has cooled add tomatoes, onions, and garlic to egg mixture and stir well. Pour egg mixture on to parchment lined baking sheet. Give the pan a little jiggle to even it out then scatter bocconcini and half the fresh basil evenly over egg mix. Add a smattering of fresh cracked pepper if you like, and place the pan into oven for 25 – 30 minutes, until egg is set in all corners, nice and puffy, and golden on top.
Step 3 – Go Greens!
When the frittata is almost done prepare your salad. Place salad greens into a large bowl, drizzle with olive oil and fresh lemon and toss until greens are coated, then add tomatoes, cucumber, salt and pepper, toss until well mixed, and place equal portions of salad over four plates.
Step 4 – Serve it Up
When frittata is done, remove from oven and cut into slices. Add a slice or two to each plate and scatter remaining basil over frittata. Serve and enjoy!