Caprese Frittata

1-2 fresh tomatoes
2 T. chopped fresh basil, less if using dried
2 T. flour (have used one-to-one GF flour)
1T. basil flavored olive oil

Directions:

  1. Heat oven to 350 degrees F. Spray a large quiche dish with butter flavored cooking spray. Set aside.
  2. Slice the tomato approx. 1/8 inch thick.  Judge how many tomato slices are needed to cover the bottom of the dish without overlap.  I usually have 7, and it will depend on the size of the tomato.
  3. Mix the flour and basil on a plate and coat both sides of the tomato slices with this mix.
  4. Heat the olive oil and brown the tomatoes on both sides, but do not overcook. Remove from heat and arrange in the bottom of the prepared quiche dish. Set aside.
  5. capresefrattata1

4 eggs
1/3 c. sour cream
2 T. French onion dip, or spinach dip
1-1/2 t. balsamic vinegar
Salt and pepper, to taste
8 oz. of fresh mozzarella pearls, or ¼” cubes or mozzarella

Directions:

  1. Beat the eggs.  Add in the sour cream, dip and vinegar. Whisk until well blended.
  2. Season to taste.  Stir in the cheese. Pour the egg mixture slowly over the tomatoes.
  3. Bake at 350 degrees F for 30 minutes, until fully set and slightly browned on top.

capresefrattata2

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