This Caprese Frittata Has a Secret — And It Will Change the Way You Make Frittatas Forever

Caprese frittata affogata is a delightful way to enjoy your morning eggs — and summer vegetables, too. The flavorful frittata base is flecked with sautéed onions, kale ribbons, and salty Parmesan cheese. Once it’s cooked through, the frittata is topped with a simple tomato sauce and dotted with fresh mozzarella. It all goes back under the broiler to get everything bubbling and melty, and is finished with fragrant basil leaves. 

This is far from your everyday, run-of-the-mill frittata. Affogata is the Italian word for “drowned,” which is where the bright tomato sauce comes in; when poured over the frittata, it seeps into the eggs just enough to keep them from drying out or over-cooking — often the pitfall of frittatas. It also makes for a supremely flavorful breakfast or brunch option that perfectly captures the classic flavors of a caprese salad.

Because this dish goes from stovetop to broiler, you’ll need a broiler-proof 8- or 9-inch skillet. After it’s been in the broiler, the handle will be very hot — take care to slide a hot pad or oven mitt over the handle to remove it from the oven.

The recipe below has you make a simple homemade tomato sauce, but if you’re looking for a shortcut, warm up 1 cup store-bought tomato sauce and use in place of the homemade sauce below. 

Caprese Frittata Affogata

Ingredients

For the sauce:

  • 1 tablespoon

    olive oil

  • 1/2

    medium yellow onion, diced

  • 1/2 teaspoon

    sea salt

  • 2 cloves

    garlic, minced

  • 1 cup

    halved cherry tomatoes

  • 1/2 cup

    canned crushed tomatoes

For the frittata:

  • 1 tablespoon

    olive oil

  • 1/2

    medium yellow onion, diced

  • 2

    packed cups chopped kale or dark, leafy green of choice

  • 1/2 teaspoon

    sea salt

  • 2 tablespoons

    butter

  • 8

    large eggs, beaten until pale and frothy

  • 1/4 cup

    grated Parmesan cheese

  • 4 ounces

    fresh mozzarella cheese, sliced

  • 2 tablespoons

    torn fresh basil leaves

  • Freshly ground black pepper

Instructions

  1. Make the sauce: Heat the oil a medium saucepan over medium heat. When hot, add the onions and salt. Cook until soft and translucent, 5 to 7 minutes. Stir in the garlic and cherry tomatoes and cook until the tomatoes start to break down and sizzle, about 5 minutes more. Stir in the crushed tomatoes, turn the heat down to medium-low, and simmer, stirring occasionally, while you prepare the frittata.

  2. Make the frittata: Turn the broiler to high. Heat the oil in an ovensafe 8-inch skillet with curved sides over medium heat. When hot, add the onions and cook until soft, about 5 minutes. Fold in the kale and sprinkle with sea salt. Cook until the kale is reduced, 3 to 5 minutes. Add the butter and stir until melted. Fold in the eggs, stirring and folding until the kale is well-distributed. As the frittata cooks, sweep a silicone spatula along the edges to keep the frittata from sticking. After 2 minutes, sprinkle the Parmesan over the top.

  3. When all but the very center of the frittata is set up, place the skillet under the broiler for 1 to 2 minutes. Being careful of the hot handle, remove the frittata from the oven. Top with the sauce and mozzarella. If desired, sprinkle with more sea salt. Place under the broiler until the mozzarella is melted and bubbly, about 2 minutes more.

  4. Scatter the basil over the top and sprinkle with pepper if desired. Slice and serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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