Caprese Frittata

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  1 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Garlic
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  250 g Tomato, Cherry
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  0.5 cup Basil, Fresh
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  1 1 pinch salt (to season - optional)
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  8 Egg, Whole, Large(352g)
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  0.3 cup Almond Milk, Unsweetened
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  0.5 cup Spinach
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  3 oz Cheese, Mozzarella, Fresh

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 1 drizzle balsamic glaze

Instructions

1. 1Heat the olive oil in an 8-inch nonstick skillet over medium-high heat for 1–2 minutes until shimmering. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
2. 2Add the halved cherry tomatoes and fresh basil to the skillet. Cook for 3–4 minutes over medium-high heat, stirring occasionally, until the tomatoes are blistered and beginning to soften. Transfer half of the tomato-basil mixture to a plate and set aside; leave the remaining half in the skillet.
3. 3While the tomatoes cook, whisk together the eggs and almond milk in a medium bowl with a pinch of salt until well combined and no streaks remain.
4. 4Pour the egg mixture into the skillet over the remaining tomatoes, stirring gently for 20 seconds to distribute the tomato pieces throughout.
5. 5Reduce heat to medium-low. Scatter the fresh spinach over the eggs, then arrange the mozzarella slices evenly across the top, pressing them slightly into the mixture. Cook for 7–8 minutes over medium-low heat until the edges are set and opaque but the center still jiggles slightly when you shake the pan.
6. 6Transfer the skillet to a preheated broiler set to high. Broil for 2–3 minutes until the top is golden brown, puffed, and the center is set with no liquid pooling (internal temperature reaches 160°F).
7. 7Let the frittata cool in the pan for 2 minutes, then slice into 8 wedges. Divide evenly into 8 airtight containers while still warm.
8. 8Reheat the reserved tomato-basil mixture in a small skillet over low heat for 1–2 minutes, drizzle with balsamic glaze, and divide evenly among the containers as a topping.