Makes 4-6 servings.
(Sponsored by Muir Glen in partnership with TheFeedFeed)
Pre-heat oven to 350 degrees F, and lightly coat a 9x9 baking dish with olive oil.
Heat 1 Tbsp olive oil over pan at medium heat.
Add garlic and saute 30 seconds until fragrant
Add the 14.5 oz can of Muir Glen Organic diced tomatoes and cook until they are slightly reduced, 8 to 10 min.
Add balsamic Vinegar, and saute 1 more minute.
Pour tomato mixture into the prepared baking dish.
Whisk the eggs, parmesan, salt and pepper quickly in a medium mixing bowl until slightly frothy.
Add whisked egg mixture to the baking dish, and mix with tomato mixture.
Place the sliced fresh mozzarella across the top of the dish.
Bake for 40 min or until cooked through (top should be slightly golden brown when done).
Sprinkle with fresh basil and serve!
1 14.5 oz. can Muir Glen diced tomatoes (10/$10 from 1/16-1/29!)
8 eggs (large brown)
1/2 cup shredded parmesan
1 8 oz. ball of fresh mozzarella, sliced into 1/4 in. thick slices
4 cloves garlic
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1/4 cup shredded basil, for serving
9x9 baking dish
Mixing bowls + Whisk
15 minute prep
10 minute active cook time
40 minute inactive cook time
Vegetarian, gluten-free, nut-free, refined sugar free
When I cook, I am pretty picky about the ingredients I choose. This is because the quality and sourcing are so important to me and because I want to fuel my body well. So when I was deciding that I would create a blog, I promised myself I would only do sponsored posts for companies I believe in. Creating a recipe using Muir Glen tomatoes was an easy yes. I absolutely love the quality of their products. They grow their tomatoes organically and compost all their waste. This company rules.
One of my favorite times to cook is when I am back in Buffalo, NY visiting my family. I grew up eating good food, and I love feeding my family with good food now that I cook, too. I created this caprese frittata for my family. Growing up with an Italian grandfather, I ate a lot of “egg pies”, or frittatas, for breakfast. Every time I slept at my grandparents house, he would scramble up some eggs and fry them in one large omelette form in a pan COVERED in olive oil. He’d flip it and cook it until golden brown on both sides and serve it in “pie slice” form. Guys - it was the BEST. I wish I could recreate it. Instead, I guess I’ll settle for this delicious tomato filled, cheesy, garlic infused creation I’m calling the caprese frittata.
When I created the recipe, I bought the ingredients at Lexington Co-Op. Shopping at the Co-Op is a no-brainer for me. Lexington Co-Op was the first co-op I ever shopped at. I love supporting them since they are an independent company that cares about the community, and I really love Buffalo. Find a local coop to support in your community here!
So I brought the ingredients back to my childhood home, cooked it, and served it for breakfast with some fresh fruit. It was so easy to make, and the tomatoes really shine in this recipe. I don’t know about you, but anyway I can eat delicious tomatoes in the winter months makes me so happy. My family loved the frittata, and I know you will too! I mean, it basically tastes like a big breakfast lasagna, and who doesn’t love Italian food?