A few weeks ago, I brought these homemade mini caprese frittatas to a brunch with some coworkers. They went over so well that I thought I’d share the recipe with you here! These frittatas are perfect for this time of year, with fresh basil and cherry tomatoes quickly coming into season. They’re delicious served hot or at room temperature.
Mini Caprese Frittatas
Prep time: 15 minutes | Bake time: 22 minutes | Yields: 12 mini frittatas
- 6 eggs
- 1/3 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbs pesto
- 1 1/2 cups grated mozzarella
- 12 cherry tomatoes
Preheat oven to 350°F. Coat a standard 12-cup muffin pan with cooking spray and set aside. Cut cherry tomatoes into thin coins and set aside.
In a large mixing bowl, combine eggs, milk, salt, pepper, and pesto. Whisk until fluffy, 1-2 minutes. Pour the egg mixture into the muffin pan, filling each cup approximately 1/3 full.
Bake for 10 minutes. At the 10-minute mark, sprinkle mozzarella evenly over each muffin cup. Put back in the oven and bake for 10 more minutes.
When the frittatas have cooked for a total of 20 minutes, place cherry tomatoes on top of each frittata. (The frittatas might be puffed up, but that is okay.) Once the cherry tomatoes are added, turn the oven to broil for the remaining two minutes.
Let muffin pan cool for five minutes before transferring frittatas to a cooling rack. Eat promptly, or at room temperature. Enjoy!
From Scissors & Sage