Caprese salads are such a beautiful expression of summer with their combination of juicy ripe tomatoes, soft mozzarella, fresh basil and a hit of tangy-sweet balsamic vinegar! I am always thinking about new ways to enjoy some of my favourite flavour combos and I could not help but think that a breakfast egg casserole, aka frittata, would be a great way to have a caprese salad for breakfast! A frittata is an egg based casserole similar to a quiche except that it is crustless and it is cooked on the stove top until most of the eggs are set before being transferred to the oven to finish things off with a nice lightly golden brown top! For this caprese frittata you start out by roasting some tomatoes in a pan until they are slightly charred and starting to caramelize before adding the eggs mixed with plenty of basil, pesto and large chunks of mozzarella! I really like biting into the large chunks of creamy melted mozzarella and the tomatoes just burst in your mouth! Breakfasts will never be the same this summer with this caprese frittata on the table!