Ingredients
-
6 large eggs eggs6 large eggs
-
1/4 cup whole milk (or plant-based milk) milk1/4 cup whole milk (or plant-based milk)
-
1/2 cup cherry tomatoes, halved cherry tomatoes1/2 cup cherry tomatoes, halved
-
1/2 cup fresh mozzarella, diced mozzarella1/2 cup fresh mozzarella, diced
-
1/4 cup fresh basil leaves, chopped basil1/4 cup fresh basil leaves, chopped
-
1/4 teaspoon sea salt sea salt1/4 teaspoon sea salt
-
1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
-
1 tablespoon grated Parmesan cheese (optional) parmesan cheese1 tablespoon grated Parmesan cheese (optional)
-
1 tablespoon olive oil (for greasing muffin tin) olive oil1 tablespoon olive oil (for greasing muffin tin)
Directions
These frittata cups are best served warm and can be enjoyed on their own or with a side of crusty bread. To make ahead, cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave or a low oven. For a vegan version, use chickpea flour batter instead of eggs, plant-based mozzarella, and non-dairy milk.
Steps
|
1
Done
|
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil. |
|
2
Done
|
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. |
|
3
Done
|
Divide the cherry tomatoes, mozzarella, and chopped basil evenly among the muffin cups. |
|
4
Done
|
Pour the egg mixture over the veggies and cheese, filling each cup about 3/4 full. |
|
5
Done
|
Top each cup with a sprinkle of Parmesan cheese if using. |
|
6
Done
|
Bake for 18-20 minutes, or until the frittatas are puffed and just set in the center. |
|
7
Done
|
Let cool for a few minutes, then run a knife around the edges to loosen and remove from the tin. |
|
8
Done
|
Serve warm, garnished with extra basil if desired. |
