Caprese Frittata

If you're looking for a quick and easy low-carb meal that's both satisfying and packed with protein, look no further than this delicious Caprese Frittata.

Made with just a handful of simple ingredients, including eggs, pesto, mozzarella, cherry tomatoes, and fresh basil, this flavorful dish is the perfect vegetarian option for a busy weeknight dinner or a lazy weekend brunch.

Not only is it easy to make, but it's also a great way to use up any leftover ingredients you might have on hand. So why not give this tasty Caprese Frittata a try?

Recipe Tips

Love frittatas? Make sure to check out these healthy low-carb, high protein options:

• Sausage Pizza Frittata
• Chorizo, Spinach & Goat's Cheese Frittata
• Instant Pot Frittata
• Easter Frittata
• Mexican Kale Frittata
• Frittata with Tomatoes and Cheese
• Pizza Pepperoni Frittata

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Step-by-step

1. Slice the mozzarella and prepare all the ingredients.

   

2. Crack the eggs in a bowl and beat with the pesto, salt and pepper.

   

3. Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).

4. Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.

   

5. Remove from the oven and set aside to cool down. Top with fresh basil just before serving.

6. Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.

   

Recipe

Caprese Frittata

★★★★★5.0 (7 ratings)

Try this easy and delicious Caprese Frittata recipe made with eggs, pesto, mozzarella, cherry tomatoes, and ...

Hands on

10m

Overall

20m

Servings

2

4.6 g

Net carbs

34.9 g

Protein

36.2 g

Fat

493

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 1 ball fresh mozzarella cheese (125 g/ 4.4 oz)
• 6 large eggs
• 1 tbsp basil pesto (15 g/ 0.5 oz)
• ¹/₂ tsp sea salt
• ¹/₄ tsp black pepper
• 1 tbsp extra virgin olive oil or ghee (15 ml)
• 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
• fresh basil, to serve

Instructions

1. Slice the mozzarella and prepare all the ingredients.

2. Crack the eggs in a bowl and beat with the pesto, salt and pepper.

3. Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).

4. Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.

5. Remove from the oven and set aside to cool down. Top with fresh basil just before serving.

6. Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.

Nutrition per slice, ½ frittata

Carbs 4%Protein 29%Fat 67% of calories

Net carbs

4.6 g

Total carbs

5.8 g

Fiber

1.3 g

Sugars

2.7 g

Protein

34.9 g

Fat

36.2 g

Saturated fat

12.6 g

Calories

493 kcal

Sodium

1,262 mg · 54.9% RDA

Magnesium

39 mg · 9.66% RDA

Potassium

467 mg · 23.4% EMR

Nutrition by ingredient

Per slice, 1/2 frittata	Net carbs	Protein	Fat	kcal
Mozzarella cheese, fresh (for salads)	1.7 g	15.2 g	10 g	159
Egg, whole, fresh, raw (free-range or organic eggs)	1.1 g	18.8 g	14.3 g	215
Basil & Macadamia Pesto (KetoDiet blog)	0.3 g	0.2 g	5 g	46
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Tomatoes, cherry, fresh, all varieties	1.4 g	0.5 g	0.2 g	13
Basil, fresh	0 g	0.1 g	0 g	1
Total	4.6 g	34.9 g	36.2 g	493

Serving size slice, 1/2 frittata

• Gluten free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian