Caprese frittata
Preparation : 15 min
Cooking : 1 h 
Total time : 1 h 15 Rest : 0 min
6 people
500 g cherry tomatos
30 g Basil, sliced
2 cloves garlic
2 tbsp olive oil
8 eggs
80 ml cream
100 ml milk
0.5 tsp salt
50 g baby spinach
100 g mozzarella, thinly sliced
1 tsp Balsamic glaze to serve
Associated products
RECIPE STEPS
1
Place oil in Cocotte. Cocotte function, saute, 140 degrees, heat oil for 1 min.
- 2 tbsp olive oil
Sauté
01:00 / / 140°C
2
Add garlic, tomatoes & basil & cook on saute, 140 degrees, for 10min, stirring occasionally.
- 500 g cherry tomatos
- 30 g Basil, sliced
- 2 cloves garlic
Sauté
10:00 / / 140°C
3
While tomatoes are cooking, whisk together eggs, milk, cream, grated cheese & salt.
- 8 eggs
- 80 ml cream
- 100 ml milk
- 0.5 tsp salt
- 100 g mozzarella, thinly sliced
4
Remove ½ the tomato mixture & set aside for serving
- 50 g baby spinach
5
Add egg mixture to Cocotte. Simmering, 110 degrees, 1 hour, lid on
Simmering
01:00:00 / / 110°C
6
Once cooked Frittata will easily slide out onto a serving tray.
7
Serve a slice of the frittata with tomatoes & a drizzle of balsamic glaze.
- 1 tsp Balsamic glaze to serve
