Giada’s Caprese Frittata Recipe | Mother’s Day Brunch

Brighten up your Mother’s Day with Giada’s delicious caprese frittata!

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Bells Bells you have to pay attention
now thank you very much
Bella Bella is my student
today so we are going to make one of my
favorite uh Mother’s Day recipes it’s my
sarento Mother’s Day cap mozzarella lots
of tomatoes it is a very bright it is a
very cheery what I think of Mother’s Day
brunch to be something that really makes
your mouth water but tantalizes your
vision first so we’re going to do seven
eggs I’ve already five the whole reason
to adding seven eggs is because that one
extra egg adds a little bit more height
cuz you want the fata to be a little bit
thicker right similar to a Spanish torta
they’re a little bit thicker they don’t
they shouldn’t be super thin like a
French omelette you could do six eggs if
you want to you could do eight eggs
seven like in the middle we’re just
going to break up these eggs and it’s
really I really like to have room
temperature eggs when I’m doing this it
just creates more fluffiness in the eggs
um and when you make the fata just gives
it more height if they’re not cold right
cuz think about it if they’re super cold
and you put them in a hot pan it like
shocks the eggs right so it it kind of
stops them from growing or from rising
the way that uh cookies or cakes they
tell you to bring the temp all of the
ingredients to room temperature it’s the
same idea for a free Pata and guys at
the end of the day eggs can stay at room
temp for a very long time in Europe we
don’t refrigerate our eggs so if an egg
isn’t good you will know it cuz you’ll
be able to smell it beat the eggs we’re
going to add a little bit of heavy cream
I like the heavy cream I like the fat in
it because it creates sort of a a very
creamy velvety fata not a lot just a
little and if you don’t eat dairy
substitute it with your favorite I don’t
know oat milk almond milk rice milk they
don’t have as much fat so I would stick
with something that has more fat like um
almond milk you can definitely do that
just make sure it’s not sweetened so
it’s got to be unsweet there we go
little bit more every little bit counts
salt I really like kosher salt because I
can feel it so I know how much I’ve
added it’s got a nice texture to it see
this it’s not a fine ground it’s not a
coarse ground it’s sort of medium ground
a little bit of black pepper and this is
kind of depends on your taste my mom
does not like black pepper so when I
make this for her I do not add black
pepper
but I love it you could make it spicy if
you wanted to add some red pepper flakes
some cabi and chili like kind of depends
on you mix that all together next let’s
get to the pan we’re going to start
heating up the tomatoes so we’re to
start cooking the tomatoes and we’ll add
the eggs on top of the tomatoes
watch she saw me see her she’s at the
front door
OMG glad you didn’t catch that on this
is what I like to do with the basil and
I think think you guys probably seen
this now on all your social media but
this is what the best way to cut basil
wrap it all
up like this like a little jelly roll or
a little
cigar you roll it like this and then you
do it like
this
okay I’m actually probably shouldn’t be
using a serrated knife but it’s okay see
the board if all of the leaves touch the
board then a lot of the board absorbs
the flavor of the basil and you want to
keep it intact so that’s the whole
reason of doing it this way you could
tear it I like to tear it as well smells
so
good basil smells good nice and clean
very licoricey sweet kind of like lemony
a little bit very bright okay that’s
done let’s cook our tomatoes in some
olive oil come on over so put a couple
of tablespoons of olive oil in the pan I
heat the pan and then I add the tomatoes
to the
pan all right so we’re just basically
cooking down the tomatoes this is a
pretty quick situation here because as
you can see the tomatoes start to break
down and that’s really all we’re doing
is just breaking them down a little bit
you break them down for just a couple
minutes as you start to see them falling
apart and we add the eggs so eggs and
basil right over the
tomatoes this is a dish that like an
Italy we do a lot a lot a lot a lot a
lot lunch dinner very very popular very
very fast dinner I ate this a lot when I
was a kid cuz we don’t really eat eggs
for breakfast so we eat eggs for lunch
and dinner and a orata is basically
taking what you have left over in the
fridge and putting it in your eggs and
it’s super fast so a lot of families do
this I just take the mozzarella cuz who
doesn’t like a bunch of fresh MS
let it set for a couple of minutes so
you’re going to start to see the edges
and everything starts to kind of set um
the last 6 minutes or so of this we put
it under the boiler so we can um just
get a nice color and set the top and
cook the top of the
eggs start to see the sides getting
set what do you normally do for Mother’s
Day uh Mother’s Day it kind of depends
usually it’s some kind of brunch and as
Jade’s grown up she’ll cook it for me
even when she was little she’d make me
either breakfast in bed or brunch in bed
but it was like simple stuff like
flavored water with some fruit and then
she tried to get her hands on a Quant
from somewhere cuz she knows I love
quants these days she’ll actually make a
meal and a lot of times it’s either
brunch or it’s
dinner Jade likes the dinner idea
because she doesn’t really have a good
handle on Breakfast Brunch so she’s like
I’ll make my mom a pasta we’re good to
go so that’s usually what happens and
then I’ll usually see my mom for my own
mother for brunch or my sister or both
so it kind of depends on the year it
sort of changes you can start to see all
the sides are set now see how the top
still needs to be cooked we’re going to
stick it into the boiler for about 6
minutes until the top is golden brown
and it’s all
cooked this always helps so I don’t
forget
all right so now for the fun part any
imperfections will be covered with the
p I’m just going to layer some prut on
top you coming to taste Bells come on
ever
belly I just like to lay the pruto like
that just drape it all over the
top you can do as much pruto as you want
little bit of height and then we add a
couple of
tomatoes whoopsie you can see that it’s
a very bright and happy very much kind
of the feel of SoDo springy and uh just
visually happy and then because it’s
Mother’s Day I got some U micro arugula
you could do micro basil a lot of times
I don’t do this but because it’s
Mother’s Day I thought I’d make it look
extra extra
pretty ta all right let’s cut into it
see what it tastes like let’s do
it oh yeah
is so fluffy so moist this is fabulous
mozzarella and if you guys are looking
for more Mother’s Day recipe
ideas we’ve got lots more for members
check them out on jazi I’ve got one more
recipe that I just love on Mother’s Day
it’s my lemon olive oil cake with a
white chocolate
glaze that is perfection in my book
happy Mother’s Day you guys