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Tomato-Herb Mini Frittatas 16 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 - large eggs
  • 1 cups - half-and-half
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - freshly ground pepper
  • 2 tablespoons - chopped fresh chives
  • 1 tablespoons - chopped fresh parsley
  • 1 teaspoons - chopped fresh oregano
  • 1 pints - grape tomatoes, halved
  • 1 1/2 cups - Italian three-cheese blend, shredded (6 oz)
  • Directions:

    Preheat oven to 450° F. Process first 4 ingredients in blender until blended. Stir together chives and next 2 ingredients in small bowl. Place 8 lightly greased 4-inch (6 oz.) ramekins on 2 baking sheets; layer tomatoes, 1 cup cheese, and chive mixture in ramekins. Pour egg mixture over top, and sprinkle with remaining 1/2 cup cheese.
    Bake at 450° for 7 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 7 to 8 more minutes or until set. Remove top baking sheet from oven; transfer bottom sheet to middle rack, and bake 1 to 2 more minutes or until lightly browned.
    Tomato-Herb Frittata: Prepare recipe as directed, substituting a lightly greased 13x9-inch baking dish for ramekins and increasing bake time to 18-20 minutes or until set.

    Brief Description

    Full of Italian flavor, these mini frittatas are baked in ramekins for individual portions.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    Mixture will rise about 1 inch above rim of baking dish.


    Southern Living

    Posted By:


    Posted On:

    June 22, 2012

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