Going into the weekend ready for BRUNCH! This Caprese Frittata is the perfect breakfast for either meal prep or hosting a brunch! It’s filled with fresh ingredients and thanks to Salad Ready Tomato Wedges we can enjoy fresh, juicy tomatoes all year round, not just summer!
Their California grown tomatoes are unpeeled, lightly cooked and come marinated in olive oil and Italian spices, making them perfect for this dish! They go from field to sealed in just 5 hours, which locks in the freshness, flavor and nutrition. Now available in the canned foods section of grocery stores nationwide, including Walmart.
Thanks Salad Ready Tomato Wedges for sponsoring this post!
- 12 eggs
- 2 cloves garlic minced
- 2 12 oz cans Tri-Color Salad Ready Tomato Wedges
- 1 cup spinach or kale
- 1 tbsp olive oil
- 1/4 cup mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 3 tbsp basil leaves
- avocado for topping
Saute diced white onion and minced garlic cloves in olive oil in an oven-safe skillet over medium heat.
Once the onions become translucent, add kale or spinach and Tri-Color Salad Ready Tomato Wedges. I roughly chopped the tomatoes, even though they are pre-diced.
Saute for 2-3 minutes then add in beaten eggs. Don't stir and let it cook for about 20 minutes or until there is a thin layer of liquid at the top.
Add a layer of mozzarella cheese, grated Parmesan, and fresh basil leaves.
Broil in the oven for about 5 minutes until all liquid is absorbed and cheese is melted.
Serve with fresh avocado slices.