Caprese Mini Frittatas
Caprese salad is a favorite summer dish in our house, so when I wanted to come up with a new breakfast option with eggs that I hoped my kids would be excited about, it was a combination that came to mind—and boy am I glad it did! These make a fantastic breakfast on their own, or with a toasted English muffin to form a sandwich. They’d also be fabulous in school lunches.
- 6 eggs
- 1/2 cup low fat plain Greek yogurt or use any plain yogurt or sour cream
- 1 pint grape tomatoes cut in half or thirds
- 4 oz. fresh mozzarella cheese cut into bite-sized pieces
- 1/3 cup fresh basil sliced
- 1 tsp. balsamic vinegar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Preheat the oven to 350 degrees and spray a 12-cup muffin tin with nonstick cooking spray.
- In a large mixing bowl, whisk the eggs and yogurt until well-combined.
- Stir in the remaining ingredients.
- Using a small ladle or cup, pour the egg mixture into the muffin cups.
- Transfer the pan to the oven and bake for 20 - 25 minutes or until the eggs are set.
- Let them cool in the muffin tin for 5 – 10 minutes, if time allows, and serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months. (Note: to freeze the mini-frittatas, cool completely, then wrap them in parchment or wax paper so that they aren’t touching, and then store in a freezer bag—this will prevent them from sticking together. To defrost, place on a plate and microwave for 45 seconds – 1 minute.)
Slow Cooker Directions:
- Slow Cooker: Beat the eggs and then add all remaining ingredients to the slow cooker, stirring until well combined. Cook on low for 4 - 5 hours or on high for 2 - 3 hours. Cut into 12 even pieces to serve. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Whisk the egg and yogurt mixture and refrigerate, slice the tomatoes, slice the fresh mozzarella and refrigerate, or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Add 1 clove minced garlic and/or double the basil. Tip: Got leftover fresh mozzarella? My kids love it in their school lunches with just a little salt, pepper, and sweet paprika sprinkled on top! Nutritional Information Per Serving (% based upon daily values): Calories 71, Total Fat: 5g, 2%; Saturated Fat: 2g, 11%; Cholesterol: 89mg, 30%; Sodium: 145mg, 0%; Total Carbohydrate: 2g, 1%; Dietary Fiber: 0g, 2%; Sugar: 1g; Protein: 5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!