Mini Roasted Tomato 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).

Ingredients

• 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

Directions

Preheat oven to 375° F.

Place tomatoes on a small baking tray and spray with olive oil cooking spray. Season with oregano, salt, and pepper. Roll the tomatoes around the tray so they are evenly coated. Roast in the oven for 10 minutes, shake the tray, and roast for an additional 5-7 minutes or until the tomatoes have begun to burst. Remove from the oven and let cool. Once cool, smash the tomatoes with a fork.

Spray each cup of a 12-cup muffin tin with olive oil cooking spray.  In a large mixing bowl, whisk the eggs with milk, Parmigiano-Reggiano, and season with salt and pepper. Carefully pour the eggs into each cup of the muffin tin 3/4 of the way to the top (a ladle makes this an easy job!). Drop 2 tomatoes in each egg-filled cup of the muffin tin. Top that with a sprinkle of basil.

Bake until puffed up and cooked through, about 12-15 minutes.