Spinach Caprese Frittata
A light and delicious weekend brunch option, this Spinach Caprese Frittata is an ode to summer when tomatoes and basil are at their peak of freshness and flavor.
Looking for a fresh, protein-packed breakfast that feels a little elevated? This Spinach Caprese Frittata combines fluffy eggs, sweet cherry tomatoes, fresh basil, and creamy mozzarella for a simple, Mediterranean-inspired dish that’s perfect for brunch, meal prep, or a light dinner.
Whether you’re hosting or just want something better than scrambled eggs, this easy frittata delivers big flavor with minimal effort.
A frittata is perfect for breakfast, lunch, or dinner as it comes together in under 30 minutes. It’s incredibly easy to make and this one is gorgeous with the colorful tomatoes, spinach, and basil.
I’ve been making frittatas for my family for years, with whatever veggies are leftover in the fridge. I usually sautee some onions, peppers, and spinach, top with the eggs and cook until it’s set, then broil the top until it’s cooked through. Super easy breakfast for dinner option!
Ingredients in Frittata
I used a 10-inch skillet – but if you use a larger skillet, you’ll need to add more eggs, otherwise, it will be too thin.
- extra virgin olive oil – Rich, fruity extra virgin olive oil that forms the flavorful base of the frittata and helps create a perfectly tender texture.
- cherry tomatoes – Sweet, juicy cherry tomatoes, sliced into vibrant rounds—some sautéed for depth, others reserved for a fresh, burst-of-flavor finish.
- kosher salt – Clean, balanced seasoning that enhances the natural flavors of the eggs, vegetables, and cheese.
- large eggs – Farm-fresh large eggs that create a light, fluffy, and protein-rich foundation for the frittata.
- heavy cream – Silky heavy cream adds richness and ensures a soft, custard-like texture throughout.
- basil leaves – Fragrant fresh basil that brings bright, herbaceous notes and classic caprese flavor.
- fresh spinach – Tender spinach leaves that add a subtle earthiness and a boost of color and nutrition.
- fresh mozzarella cheese – Creamy, mild fresh mozzarella that melts beautifully into soft, luscious pockets.
- Microgreens, arugula, or basil (for garnish, optional) – A fresh finishing touch—peppery arugula, delicate microgreens, or extra basil to add brightness, texture, and visual appeal.
How to Make a Frittata
A frittata is super easy to make, looks impressive and you can wow your friends and family with your egg-making skills. A frittata cooks on the stove top for part of the time, to set the bottom, then you cook it in the oven the remainder of the time so that the top stovetop
Preheat the oven to 350° F.
Heat a 10-inch oven-proof, non-stick skillet over medium heat.
Add the olive oil and 1 cup of the sliced tomatoes. Season with a pinch of kosher salt. Cook until the tomatoes soften slightly about 2 minutes.
In a large bowl, whisk together the eggs, heavy cream, chopped spinach and basil. Season with salt and pepper.
Pour the egg mixture on top of the tomatoes in the hot skillet. Stir slightly ,to incorporate the tomatoes into the eggs. Sprinkle the mozzarella cheese cubes over intoe fritatta.
Cook the eggs over medium heat until the bottom of the frittata sets. You can lift the edges of the frittata around the pan to let the uncooked egg settle to the bottom.
Place the frittata into the preheated oven and cook for 10 minutes until the eggs are set and fully cooked through in the center.
Garnish with remaining sliced tomatoes, chopped basil, arugula, or microgreens.
If you’d like, you can flip the frittata out onto a board or plate, slice and serve, or you can leave it in the pan to slice and serve. Either way – it won’t last long!
Spinach Caprese Frittata
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/4 cup cherry tomatoes sliced into rounds, divided
- 1/2 teaspoon kosher salt
- 9 large eggs
- 1/4 cup heavy cream
- 1/2 cup basil leaves roughly chopped
- 1/2 cup spinach roughly chopped
- 1/2 cup diced fresh mozzarella cheese
- micro-greens arugula or basil for garnish (optional)
Instructions
- Preheat the oven to 350° F.
- Heat a 10 inch oven-proof, non-stick skillet over medium heat.
- Add the olive oil and 1 cup of the sliced tomatoes. Season with a pinch of kosher salt. Cook until the tomatoes soften slightly about 2 minutes.
- In a large bowl, whisk together the eggs, heavy cream, chopped spinach and basil. Season with salt and pepper.
- Pour the egg mixture on top of the tomatoes in the hot skillet. Stir slightly to incorporate the tomatoes into the eggs. Sprinkle the mozzarella cheese cubes over the fritatta.
- Cook the eggs over medium heat until the bottom of the frittata sets. You can lift the edges of the frittata around the pan to let the uncooked egg settle to the bottom.
- Place the frittata into the preheated oven and cook for 10 minutes until the eggs are set and fully cooked through in the center.
- Garnish with sliced tomatoes, chopped basil or microgreens.
Notes
What to Serve with Spinach Caprese Frittata?
I like to keep weekend brunch simple and serve with a nice piece of toasted sourdough, or a pizza toast. You could also serve it with fresh fruit salad, crispy hash browns or oven-roasted potatoes.
Here are a few dishes that would complement the frittata well.
Strawberry Watermelon Salad Wit,h Tomatoes and Mint
Tips for the Perfect Frittata
- Use an oven-safe skillet (cast iron works best)
- Don’t overbake—remove when the center is just set
- Let it rest for 5 minutes before slicing for clean cuts
- Swap in kale or arugula for a flavor twist
What to Serve with a Caprese Frittata
- Toasted sourdough or crusty bread
- Fresh fruit or citrus salad
- Light mixed greens with lemon vinaigrette
- Roasted potatoes
Storage & Reheating
- Store in the refrigerator for up to 4 days
- Reheat in the oven at 300°F or microwave in short intervals
- Great for grab-and-go breakfast slices
FAQs
Can I make this frittata ahead of time?
Yes—this recipe is perfect for meal prep and tastes great reheated.
Can I make it dairy-free?
You can substitute the cream with a non-dairy alternative and omit the cheese or use a dairy-free version.
What’s the difference between a frittata and an omelet?
A frittata is thicker, baked, and cooked slowly, while an omelet is cooked quickly on the stovetop.
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