Caprese Frittata

Whisk together eggs with a pinch of salt and pepper for the perfect frittata base.

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Slice ripe tomatoes and fresh mozzarella for layering into the frittata.

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Heat olive oil in a skillet and pour in the egg mixture evenly.

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Layer the tomatoes and mozzarella over the eggs, ensuring even distribution.

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Sprinkle fresh basil leaves for that classic Caprese flavor.

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Cook on the stovetop until the edges set, then transfer to the oven.

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Bake until the frittata is puffed and golden, with melted mozzarella.

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Let it cool slightly before slicing to keep the layers intact.

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Serve warm, garnished with extra basil and a drizzle of balsamic glaze.

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