A crowd-pleaser perfect for a brunch gathering!
Baked frittatas are our go-to for serving a group. This one, featuring fresh mozzarella cheese and bright, juicy tomatoes, evokes everything we love about spring. Get the recipe from chef-in-residence Will Coleman below!
RECIPE:
Will Coleman's Caprese Frittata
INGREDIENTS
8 eggs
¼ cup half and half, optional
Kosher salt and ground black pepper
Bold by Will Saturday Morning Spice blend
2 large tomatoes, sliced
6-10 slices fresh mozzarella or 1 cup shredded mozzarella
2 ounces baby arugula
8-10 basil leaves, torn
Olive oil (we recommend Sweet July Olive Oil)
Balsamic vinegar (we recommend Sweet July Balsamic Vinegar)
INSTRUCTIONS
1. Preheat the oven to 375°F.
2. Grease an 8 x 8 baking dish or 2 mini cast iron pans with olive oil.
3. In a large bowl, scramble the eggs with half and half, salt, pepper, and Bold by Will Saturday Morning Spice blend.
4. Pour the eggs into the baking dish and add in layers of tomato and mozzarella around the dish.
5. Bake the frittata for 15-20 minutes, or until the eggs are set in the center and the cheese is melted.
6. Meanwhile, in a separate mixing bowl, toss together arugula and basil with Bold by Will Saturday Morning Spice blend, Sweet July Balsamic Vinegar and Olive Oil.
7. Top the cooked frittata with the greens and serve!
