1 / 1
Mini Tomato-Herb Frittatas
These individual baked egg dishes are packed with fresh grape tomatoes, a blend of Italian cheeses, and bright herbs. Blending the eggs with half-and-half creates a rich, custardy base that puffs up beautifully in the oven. They make a fantastic savory option for a weekend brunch or a quick make-ahead breakfast for busy mornings. Baking them in ramekins ensures everyone gets their own perfectly portioned serving with a lightly browned, cheesy top.
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. Mix the chopped chives, parsley, and oregano together in a small bowl.
- 2Arrange eight lightly greased four-inch ramekins across two baking sheets. Divide the halved grape tomatoes, one cup of the Italian cheese blend, and the mixed herbs evenly among the prepared ramekins.
- 3Pour the blended egg mixture carefully into each ramekin over the tomato and herb filling. Top each portion evenly with the remaining half cup of cheese.
- 4Place one baking sheet on the middle rack and the other on the lower rack of the hot oven. Bake for seven minutes, then swap the positions of the baking sheets. Continue baking for another seven to eight minutes until the eggs are fully set.
- 5Take the top baking sheet out of the oven. Move the bottom baking sheet up to the middle rack and bake for an additional one to two minutes so the tops can lightly brown.