Mini Roasted Tomato Frittatas

  Makes 12 Mini Frittatas

These are my go-to meal-prepped breakfasts. They’re easy, yummy, and protein packed. I usually fill the mini frittatas with whatever I have in the fridge (leftover mushrooms, spinach, herbs, etc.), but this combo of simple oven-roasted tomatoes, basil, and a bit of cheese is one of my favs. If you’ve got a few extra minutes in the morning, serve them on a plate next to a lightly-dressed arugula salad and they become a show-stopping breakfast or brunch dish. If you’re racing out the door (cut to me every day with my shirt half unbuttoned), let your frittatas cool and pack two in a plastic bag. You can eat them cold, room temperature, or warmed up a bit in the microwave when you arrive at your final destination (a.k.a- desk).


  • 24 grape tomatoes
  • Olive Oil Cooking spray
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 12 eggs
  • ¼ cup milk
  • 1 cup grated Parmigiano-Reggiano
  • 8-10 large basil leaves, finely chopped

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