Friday Foodspiration: Caprese Frittata

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Easy to make, great to reheat, and an elegant brunch idea for guests.  The gooey cheese, sweet tomatoes, and rich flavors are sure to impress!


  • 1 tbs Olive Oil

  • 2 cloves Garlic, minced

  • 2 Green Onions, diced

  • 1 pint Grape Tomatoes, halved

  • 1/2 cup Basil Leaves, shredded

  • 1 tsp Salt

  • 8 Eggs

  • 1/4 cup Unsweetened Almond Milk

  • 1/2 cup Baby Spinach, shredded

  • 4 oz Fresh Mozzarella, thinly sliced

  • 4 tbs Balsamic Vinegar


  1. Heat oil in 8-inch skillet over medium-high heat. Sauté garlic and onion for 2 minutes.

  2. Add tomatoes and sauté until they soften. Remove half of mixture and set aside.

  3. Meanwhile, whisk eggs, milk, and salt until well combined. Add spinach and basil leaves, then pour into skillet with half the tomato mixture.

  4. Stir for about 30 seconds to combine flavors, top with reserved tomato mixture, then allow to set about 8 minutes.

  5. Top with mozzarella cheese and put under a broiler set to medium heat until brown and bubbly.

  6. Heat balsamic vinegar in a small pan until reduced to a thick glaze. Drizzle over the top of the frittata before serving.

Gluten Free. Keto Friendly.  Can be made paleo and dairy free if you do not top with mozzarella. I use my favorite Miyoko’s vegan cheese substitute.

For more family friend “healthy habit” recipes, download my Free Recipe Book “Healthy Body Breakthrough Cookbook” at the link below. Because when we are strong, we are confident. And when we are strong & confident, we do life better!