Cuisine Network

Breakfast

Savoring Summer Mornings with Tomato Herb Mini Frittatas

20 minutes Cook
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HEmbracing the essence of summer in every bite, our Tomato Herb Mini Frittatas are a culinary ode to the vibrant flavors that awaken the senses. Perfect for leisurely breakfasts or brunch gatherings, this delightful dish encapsulates the sun-kissed charm of fresh tomatoes and aromatic herbs. Let’s embark on a culinary journey that transforms simple ingredients into a symphony of taste

Historical Context

Frittatas, a classic Italian dish, have a rich history rooted in regional variations. While frittatas often showcase local produce, the marriage of tomatoes and herbs in this mini version pays homage to the Mediterranean influence on Italian cuisine.

Ingredients:

1 cup cherry tomatoes, halved
1 tablespoon olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup grated Parmesan cheese
6 large eggs
1/4 cup milk
Salt and pepper to taste

Utensils

Mixing bowls
Whisk
Non-stick mini muffin tin
Chef’s knife
Cutting board

The Process

  1. Preheat and Prep: Preheat the oven to 375°F (190°C). Lightly grease the mini muffin tin.
  2. Sauté the Tomatoes: In a skillet, heat olive oil over medium heat. Add cherry tomatoes and sauté until they begin to soften, approximately 3-4 minutes. Set aside.
  3. Mix the Base: In a mixing bowl, whisk together eggs, milk, Parmesan, basil, and chives. Season with salt and pepper to taste.
  4. Combine Ingredients: Gently fold the sautéed tomatoes into the egg mixture, ensuring an even distribution of flavors.
  5. Pour into Muffin Tin: Pour the mixture into the mini muffin tin, filling each cup almost to the top.
  6. Bake to Perfection: Bake in the preheated oven for about 15-18 minutes or until the frittatas are set and golden on top.
  7. Serve and Enjoy: Let them cool slightly before using a knife to loosen the edges and pop these savory delights out of the tin. Serve warm and savor the burst of flavors with every bite.

Conclusion

Elevate your breakfast or brunch experience with this hash brown casserole that strikes the perfect balance between comfort and sophistication. Each bite is a celebration of flavors and textures, making it a timeless addition to your culinary repertoire. Fire up your oven and treat yourself to a breakfast classic that never goes out of style.

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prep time
15 minutes
cooking time
20 minutes
servings
12 mini frittatas
total time
35 minutes

Equipment

  • Mixing bowls

  • Whisk

  • Non-stick mini muffin tin

  • Chef's knife

  • Cutting board

Ingredients

  • 1 cup cherry tomatoes, halved

  • 1 tablespoon olive oil

  • 1/4 cup chopped fresh basil

  • 1/4 cup chopped fresh chives

  • 1/4 cup grated Parmesan cheese

  • 6 large eggs

  • 1/4 cup milk

  • Salt and pepper to taste

Instructions

1
Preheat and Prep: Preheat the oven to 375°F (190°C). Lightly grease the mini muffin tin. Sauté the Tomatoes: In a skillet, heat olive oil over medium heat. Add cherry tomatoes and sauté until they begin to soften, approximately 3-4 minutes. Set aside. Mix the Base: In a mixing bowl, whisk together eggs, milk, Parmesan, basil, and chives. Season with salt and pepper to taste.
2
Combine Ingredients: Gently fold the sautéed tomatoes into the egg mixture, ensuring an even distribution of flavors. Pour into Muffin Tin: Pour the mixture into the mini muffin tin, filling each cup almost to the top.
3
Bake to Perfection: Bake in the preheated oven for about 15-18 minutes or until the frittatas are set and golden on top. Serve and Enjoy: Let them cool slightly before using a knife to loosen the edges and pop these savory delights out of the tin. Serve warm and savor the burst of flavors with every bite.

Notes

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