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…
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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 Valentina Kenney Wein
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.
