Mini Caprese Frittata Squares

These Mini Caprese Frittata Squares bring the beloved flavors of Italy's iconic Caprese salad into a portable, protein-packed breakfast format. Inspired by the sun-drenched island of Capri where the classic tomato, mozzarella, and basil combination originated, this gluten-free frittata transforms those fresh Mediterranean ingredients into a satisfying meal you can enjoy hot from the oven or cold on the go. What makes these frittata squares truly special is their versatility and convenience. Baked in a single pan and cut into neat portions, they're perfect for meal prep, picnics, lunchboxes, or busy mornings when you need a nutritious breakfast without the fuss. The eggs provide a rich, creamy base that holds together beautifully, while the cherry tomatoes burst with sweetness, fresh mozzarella melts into pockets of creamy goodness, and aromatic basil adds that signature Italian brightness. Unlike traditional frittatas that require stovetop-to-oven techniques, this simplified version bakes entirely in the oven, making it foolproof for cooks of any skill level. The result is a golden, fluffy egg dish with a tender texture and balanced flavors that taste just as delicious at room temperature as they do warm. Each square delivers approximately 12 grams of protein, making them an excellent choice for anyone following a gluten-free lifestyle who wants a nutritious, satisfying meal that travels well and keeps you energized throughout the morning.

Ingredients

• 10large eggs
• 1/4 cupwhole milk
• 3/4 tspsalt
• 1/4 tspblack pepper, freshly ground
• 8 ozfresh mozzarella cheese, diced into 1/2-inch cubes
• 1 cupcherry tomatoes, halved
• 1/3 cupfresh basil leaves, chopped
• 1/4 cupParmesan cheese, grated
• 1 tbspolive oil, for greasing pan
• 1/4 tspgarlic powder optional

Method

1. Preheat the oven to 375°F (190°C). 0:04
2. Grease a 9x9-inch baking dish thoroughly with olive oil, making sure to coat the bottom and sides completely to prevent sticking. 0:05
3. Halve the cherry tomatoes by cutting them in half lengthwise with a sharp knife. 0:05
4. Dice the fresh mozzarella cheese into 1/2-inch cubes using a sharp knife. 0:05
5. Chop the fresh basil leaves roughly, keeping some pieces slightly larger for better flavor distribution. 0:05
6. Crack the eggs into a large mixing bowl and add the milk, salt, black pepper, and garlic powder if using. 0:05
7. Whisk the egg mixture vigorously for about 30 seconds until well combined, frothy, and uniform in color. 0:05
8. Add the diced mozzarella, halved cherry tomatoes, chopped basil, and grated Parmesan to the egg mixture. 0:05
9. Gently fold all ingredients together with a spatula until evenly distributed throughout the egg mixture. 0:05
10. Pour the egg mixture into the prepared baking dish, spreading it evenly and ensuring ingredients are distributed across the surface. 0:05
11. Place the baking dish in the preheated oven and bake for 25-28 minutes, until the frittata is set in the center, golden on top, and a toothpick inserted in the middle comes out clean. 0:06
12. Remove the frittata from the oven and let it cool in the pan for 5-10 minutes to set completely and make cutting easier. 0:05
13. Cut the frittata into 9 equal squares using a sharp knife, wiping the blade between cuts for clean edges. 0:05
14. Serve the frittata squares warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days. 0:05