The first Sunday of 2022 calls for Sunday brunch! I mixed up these mini tomato and cheddar frittatas for an easy, tasty bite after church this morning. I was hoping we’d have leftovers to eat for breakfast throughout the week, but who am I kidding?! They were gone almost before I could finish snapping these photos!
I adapted the recipe from the book Platters and Boards that my sister gifted to me for Christmas. The original recipe called for goat cheese, but I’m personally not a big fan, so I swapped it out for a mild and sharp cheddar four-state mix from Wisconsin, Vermont, New York, and California. I also realized that you could add so many more ingredients like bacon, mushrooms, spinach, or other meats, cheeses, and veggies, depending on your personal preference. This recipe offers a great starting point, but I’ll definitely be trying more variations soon!
Mini Tomato & Cheddar Frittatas
Ingredients:
- 1 tsp olive oil
- 1 large garlic clove, minced
- 4 eggs
- 2/3 cup milk (I used 2%)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Herbes de Provence
- 1 oz cheddar cheese
- 4-6 cherry tomatoes, quartered
- Any other meat or veggies desired!
Make it!
- Preheat the oven to 375°F and line a 12-cup muffin tin with 6-7 liners. (The recipe is designed to make 6 frittatas; however, my batch yielded 7!)
- In a small skillet warm the olive oil over medium-low heat. Add the garlic and sauté for 30 seconds or until fragrant.
- In a small to medium-sized mixing bowl, whisk together the eggs, milk, and spices, adding back in the garlic.
- Pour into muffin tin, filling each liner about 3/4 of the way full. Drop 3-4 tomato pieces (or other meat and veggies) into each fritatta, sprinkling cheese on the top.
- Bake for 22-25 minutes, or until the eggs are set and beginning to brown on top.
- Let cool for about 5 minutes before serving; then enjoy!
Exploren with Lauren 