As we’ve discussed, everything is better in mini form.
Except portions of gourmet mac n cheese. Always take the big dish of that stuff. It’s not everyday that you will come across a heaping portion of creamy, cheesy, black truffle-y, mac n cheese.
So back to the little things. We’ve already shared this simple and delicious Caprese Frittata with you, but here’s a slightly different version with a few things added and, as you can see, transformed into individual servings.
They are the perfect thing to serve at a brunch or a shower, especially since this recipe is easily doubled, as long as you have another 12-cup muffin pan…which should be a kitchen staple, as one is never enough. Ever.
These are simple to make and fun to eat. Here’s the how to:
Makes 1 dozen mini frittatas (You can easily double the recipe for a big crowd!)
1 Tbsp olive oil
I pint grape tomatoes
2 cloves garlic, minced
1/2 tsp salt, or more to taste
1/2 tsp pepper
¼ cup sun-dried tomatoes, chopped (not packed in olive oil)
½ cup basil, chiffonade
2 ½ Tbsp milk, (salt and pepper)
½ cup shredded mozzarella
6 fresh mozzarella balls, halved
6 grape tomatoes, halved
Preheat oven to 350 and generously coat a 12-cup muffin pan with cooking spray; set aside.
Heat the olive oil in a medium skillet. Add the garlic and cook for 30 seconds before adding the whole pint of grape tomatoes (reserving 6 for later). Cook tomatoes on medium-high heat until each of them have “popped”, stirring occasionally. After about 6-8 minutes they will look deflated, at this time add the sun-dried tomatoes, ¼ tsp salt, 1/8 tsp pepper and let cook for another 1-2 minutes. In the last 30 seconds of cooking, add the basil and stir. Turn the heat off and set aside.
For the eggs, crack 10 eggs into a bowl and whisk together with milk, ¼ tsp salt, and 1/8 tsp pepper.
To prepare the mini frittatas in the muffin-pan, start by equally dividing the tomato-basil mixture to the bottom of each cup. Add a pinch of shredded mozzarella cheese on top of the tomatoes. Then carefully pour the egg mixture over each well, filling almost to the top (leaving about an 1/8 inch from the top). Give the pan a slight shake/tap to allow the egg mixture to settle to the bottom, topping them off, if necessary.
Place in the oven and let cook for about 12 minutes, then remove from oven and top each frittata with a half of tomato and a half of a fresh mozzarella ball. Place back in the oven for 5-6 minutes, until done. The center will be slightly puffed up, and there won’t be any uncooked egg liquid in the middle.
With a small knife, trace around the perimeter of each well to help loosen the sides so that the frittata is easily removeable. Serve warm or at room temperature, by itself or with salsa and/or hot sauce of your choice!
Author Information: Chrissy & Lauren, San Diego, CA
Recipe/Food Blog: From the Little Yellow Kitchen
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