Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A caprese-inspired frittata.
Equipment: Ovenproof frying pan
Measures and names
Ingredients
- 8 eggs
- 150 g cherry tomatoes, halved
- 125 g mozzarella, torn
- 1 garlic clove, crushed
- Handful of fresh basil
- 30 g parmesan, grated
- 1 tbsp olive oil
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C). Warm the oil and garlic in an ovenproof pan for 30 seconds.
- Beat the eggs with the parmesan, half the basil and seasoning, and pour in.
- Scatter over the tomatoes and mozzarella.
- Cook on the hob for 2 minutes, then bake for 10–12 minutes. Finish with the rest of the basil.
Swaps and tips
Pat the tomatoes dry and don’t overdo them, so the frittata stays firm. A drizzle of olive oil to serve is lovely.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 24 g | 3 g | 1 g | 25 g | 327 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
