Ranch Fresh Caprese Frittata Recipe

cookingontheweekends
  • Fresh Caprese Hidden Valley Ranch Frittata Recipe - Momtastic

    There’s nothing that says summer more than fresh caprese. Vine-ripened tomatoes at the peak of their season, vibrant green basil pulled from the garden, milky smooth mozzarella—all beautiful and delicious. Now, for an amazing twist to this classic beauty…

    Adding all of these wonderful ingredients to a frittata and surrounding them with creamy, rich, and flavorful Hidden Valley® Original Ranch® Dressing is out of this world!

    This quick and easy Hidden Valley® Original Ranch® frittata is not only the perfect summer brunch dish, but it also makes for a divine lunch, dinner, or quick snack in between.

    Hidden Valley® Original Ranch® Fresh Caprese Frittata Recipe

    You'll want to make an extra frittata because this one will go fast!

    By
    Published:
    Prep Time:
    Servings: 6

    Ingredients:

    • Hidden Valley® Original Ranch® Dressing: ½ cup
    • large eggs: 8
    • olive oil: 2 tablespoons, divided
    • thinly sliced red onion: ½ cup
    • minced garlic: 1 teaspoon
    • sliced fresh mozzarella cheese (⅛- to ¼-inch thick): about 4 ounces
    • fresh basil leaves, washed and dried: about 1 dozen
    • sliced small- to medium-sized tomatoes (about ¼-inch thick): ½ cup

    Directions:

    Step 1: Crack the eggs into a medium-sized mixing bowl.

    Step 2: Pour in the Hidden Valley® Original Ranch® Dressing.

    Step 3: Use a whisk to blend the eggs and dressing until the mixture is smooth. Set aside.

    Step 4: Coat the bottom of an approximately 10-inch non-stick sauté pan with 1 tablespoon of the oil.

    Step 5: Place the pan over medium-low heat and add the onion and garlic. Sauté, stirring periodically, until the onions are soft and slightly caramelized, about 8 minutes.

    Step 6: Turn off the heat, and evenly drizzle in the remaining 1 tablespoon of oil, and then pour in the egg mixture.

    Step 7: Evenly distribute the mozzarella slices on top, followed by the basil leaves and tomato slices. (The cheese will sink---that's okay.)

    Step 8: Turn the heat to medium, and let this cook for 1 minute. Then, reduce the heat to low, cover, and cook until all of the egg is solid, about 20 minutes. You'll know it's done when it has puffed up a bit and will no longer jiggle when you move the pan. (You should lift the lid and check the status every so often during the cooking time.)

    Step 9: Very gently go around the edges with a smooth-tipped knife to loosen the frittata, and then very carefully slide it onto a large plate or serving platter. (You may need to use a wooden spatula to help you lift it.)

    Step 10: Cut the frittata into 6 evenly sized slices, and serve.

    This post was sponsored by Hidden Valley®