Caprese Frittata
This Caprese Frittata celebrates the flavors of the traditional caprese salad in a healthy and delicious breakfast dish!
Servings: 8 slices
Ingredients
- 1 medium potato
- 1 medium white or yellow onion
- 2 tbsp olive oil
- 9 eggs
- 1/2 cup water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup roasted cherry tomatoes
- 1/8 cup fresh basil leaves
- 1/8 cup balsamic vinegar
Instructions
- Preheat oven to 400 degrees.
- On the stove heat olive oil over medium high heat in a cast iron skillet. Add sliced onions and diced potatoes. Cook for 3 to 5 minute or until onions and potatoes are tender and have a little browning. Once finished spread them into a single layer in the bottom of the skillet. Remove skillet from heat and set aside. (If you don't have any olive oil remaining in the pan add a splash more to help prevent sticking.)
- Whisk eggs, water, and seasoning together in a large bowl. Pour over the potatoes and onions in the skillet.
- Top with roasted tomatoes and fresh basil leaves.
- Bake for 12 to 15 minutes. (13 minutes is the sweet spot for my oven.) Center should not be jiggly when done. Remove skillet from oven.
- Slice and drizzle with balsamic vinegar for a taste that's truly reminiscent of a classic caprese dish!
Notes
The balsamic vinegar should be drizzled on each slice when you're ready to serve. A tablespoon or two per serving is perfect.