Each slice of this showy egg recipe packs in 15 grams of protein!
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Giada De Laurentiis on a designed background next to Caprese Frittata
Credit: Giadzy, Getty Images / Ilya S. Savenok

Besides being a chef, cookbook author and Food Network star, Giada De Laurentiis is a totally beaming mama. She told 14-year-old Jade that she's "so proud of the woman you are becoming! 💪🏼," on Instagram earlier this year.

It sounds like the dynamic duo has big Mother's Day plans, which involve one seriously delicious sneak peek of summer flavors:

"In case you needed a little inspiration on what to cook Mom for mother's day, this Caprese Frittata is a beautiful thing to rise and shine to!" De Laurentiis and company say via the Instagram account for her food site, Giadzy.

We could not agree more. In addition to looking like a big, glowing sun, the frittata is peppered with multicolor tomatoes, accented by verdant spring basil and infused with ooey-gooey fresh mozzarella. Essentially, this brunch recipe takes all of the elements of a classic caprese salad and gives them a high-protein, entree-style upgrade that's ideal any time of day, according to fans.

"We loved the frittata" one five-star reviewer raves. "Added an arugula salad and some Italian bread [and it] made a wonderful dinner."

The key ingredient, De Laurentiis says, is a drizzle of heavy cream into the eggs when whisking: "It ensures that the eggs stay moist and fluffy, plus it adds some richness," she explains in the instructions for her Caprese Frittata recipe. (A scoop of plain Greek yogurt would also offer similar results with a little probiotic and protein boost, if you prefer.)

As written, each slice has just 313 calories, 4 grams of carbs, 15 grams of protein and 26 grams of fat. Translation: This frittata recipe is well-balanced and filling enough to eat for breakfast, lunch or dinner any day of the year.

To follow De Laurentiis' lead, preheat your broiler to high. As that warms up, heat an 8-inch broiler-safe nonstick skillet on the stove over medium heat. Add olive oil, sliced cherry tomatoes and salt, then sauté until soft, about 4 minutes.

While the tomatoes cook, in a large bowl, combine eggs, a splash of heavy cream, chopped fresh basil and a pinch more salt. Whisk until light and fluffy, then pour the egg mixture over the melty tomatoes. Sprinkle with diced mozzarella cheese and let this cook for 2 minutes.

Use a rubber spatula to loosen up the partially cooked eggs around the edges and bottom of the pan, and let the raw egg mixture circulate closer to the surface of the skillet. Allow this to cook for 1 more minute, stir once more, then pop the pan under the broiler for 5 minutes or so. The eggs should be just set, but if you like them a little more done, let the frittata broil for 1 to 2 minutes longer, watching carefully so it doesn't burn.

If you have prosciutto on hand and aren't vegetarian (or sharing this with a mom who is), drape a few slices on top. Garnish with more tomatoes and basil, if you dig, then slice and serve.

We can't wait to whip up this Caprese Frittata recipe with our moms come Sunday, and plan to round out the meal with De Laurentiis' Kale Salad with Prosciutto and Figs and Ina Garten's go-to Mother's Day dessert for good measure. Now that's a lineup that would make any mother proud!