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Mini Tomato-Herb Frittatas
Puffed, golden, and loaded with melted Italian cheese, these individual baked eggs feel like a fancy brunch upgrade. Blending the eggs with half-and-half creates a rich, custardy base that bakes up beautifully in ramekins. You'll love how the fresh grape tomatoes and bright herbs cut through the richness. They're simple enough to prep for a quick weekday breakfast, yet elegant enough to serve guests on a Sunday morning.
Equipment
- Oven
- Baking sheet
- Blender
Ingredients
- 12 large eggs
- 1 cup half-and-half
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 2 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh parsley
- 1 tsp. chopped fresh oregano
- 1 pt. grape tomatoes, halved
- 6 oz. shredded Italian three-cheese blend (about 1½ cups)
Instructions
- 1Heat the oven to 450°F. Combine the eggs, half-and-half, salt, and black pepper in a blender and process until completely smooth. Blending introduces air, which helps the frittatas puff up beautifully. Mix the chopped chives, parsley, and oregano together in a small bowl.
- 2Arrange 8 lightly greased 4-inch ramekins across two baking sheets. Divide the halved grape tomatoes, 1 cup of the Italian cheese blend, and the mixed herbs evenly among the ramekins.
- 3Pour the blended egg mixture carefully into each ramekin over the tomato and herb filling. Top each portion evenly with the remaining ½ cup of cheese.
- 4Place one baking sheet on the middle rack and the other on the lower rack. Bake for 7 minutes, then swap the positions of the baking sheets. Continue baking for another 7 to 8 minutes until the eggs are fully set.
- 5Remove the top baking sheet from the oven. Move the bottom baking sheet up to the middle rack and bake for an additional 1 to 2 minutes so the tops can lightly brown.
Notes
- Make ahead: Bake these the night before and store them in the fridge. They're a great grab-and-go breakfast.
- Reheat: Microwave a single frittata for 30 to 45 seconds until warmed through.
- Swap: Feel free to substitute the Italian cheese blend with shredded cheddar, Gruyère, or Monterey Jack.