Tomato-Herb Mini Frittatas
Source of Recipe
Southern Living, 4/11
Recipe Introduction
Transferring the bottom baking sheet to the middle rack during the last few minutes of cooking time allows the top to brown slightly.
List of Ingredients
- 12 large eggs.
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 pt. grape tomatoes, halved
- 1 1/2 cups (6 oz.) shredded Italian three-cheese blend
Instructions
- Preheat oven to 450º. Process first 4 ingredients in a blender until blended. Stir together chives and next 2 ingredients in a small bowl. Place 8 lightly greased 4-inch (6-oz.) ramekins on 2 baking sheets; layer tomatoes, 1 cup cheese, and chive mixture in ramekins. Pour egg mixture over top, and sprinkle with remaining 1/2 cup cheese.
- Bake at 450° for 7 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 7 to 8 more minutes or until set. Remove top baking sheet from oven; transfer bottom sheet to middle rack, and bake 1 to 2 more minutes or until lightly browned.
- Tomato-Herb Frittata: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. Note: Mixture will rise about 1 inch above rim of baking dish.
Final Comments
YIELD: Makes 8 servings
|
Â
Â
Â
|