Caprese Frittata


  • 1 teaspoon olive oil

  • 2 cloves garlic, grated

  • 250g baby plum tomatoes

  • Handful fresh basil

  • 8 large eggs

  • 60 ml milk

  • Handful baby spinach leaves

  • 125 grams fresh mozzarella cheese, slice thinly into rounds

  • Salt and black pepper to season



  • Add oil to pan

  • Add chopped garlic to the pan, stirring while it cooks for about one minute or until fragrant

  • Add sliced tomato and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft

  • Whisk the eggs, milk and a pinch of salt and pepper together in a bowl

  • Transfer half of the tomato mixture onto a warmed plate. Cover it and set aside

  • Pour the egg mixture into the remaining tomatoes in the pan and stir the mixture. Reduce heat to low-medium and add in the spinach leaves

  • Arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set (the centre should be slightly runny). This should take around eight minutes

  • Transfer pan into the preheated oven. Grill until the top is golden, puffed up and cooked through. The edges and the bottom of the frittata should appear a light golden brown

  • To serve, warm the remaining tomatoes and basil mixture, and spoon over the top

  • Serve with side salad or toasted sourdough bread