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Caprese Mini Frittatas

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Caprese Mini Frittatas

Caprese Mini Frittatas

Jessica Braider
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.
Cook Time 25 mins
Total Time 25 mins
Servings 12 servings

Ingredients
  

  • 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

Instructions
 

  • 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.)

Notes

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!
Keyword 30 Minutes (or less) Meals, Breakfast, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Snack/Appetizer, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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