Pepper & Basil Frittata Bites

Serves 6 · 20 min prep · 20 min cook

Ingredients

• 10 large eggs
• 2 medium bell peppers mixed colors
• 1/2 cup fresh basil leaves
• 1/3 cup whole milk
• 3/4 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil
• 1 garlic clove
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup cherry tomatoes

Instructions

1. 1Heat the oven to 375°F. Lightly grease a 12-cup muffin tin with a thin film of olive oil or nonstick spray so the bites release cleanly.
2. 2Core and dice the bell peppers into small 1/4-inch pieces. Mince the garlic. Halve the cherry tomatoes if using as a bright topper. Chiffonade the basil, reserving a few leaves for garnish.
3. 3Warm a tablespoon of olive oil in a skillet over medium heat. Add the diced peppers and salt; sauté 4 to 5 minutes until they soften and edges start to caramelize. Stir in the garlic for the last 30 seconds until fragrant, then remove from heat to cool slightly.
4. 4In a large bowl whisk the eggs, milk, remaining salt, black pepper, and red pepper flakes until smooth and evenly colored. Stir in the mozzarella, Parmesan, and most of the basil.
5. 5Divide the sautéed peppers evenly among the muffin cups. Pour the egg mixture over the peppers, filling each cup three-quarters full. Nestle a tomato half on top of a few cups if desired.
6. 6Bake 16 to 20 minutes until the centers are puffed, set, and just barely jiggle when the pan is gently shaken; edges should be lightly golden.
7. 7Cool in the tin 5 minutes so the bites firm up, then run a thin knife each cup and lift out onto a platter. Scatter remaining basil over the warm bites.
8. 8Serve warm or at room temperature on a shareable board. They reheat beautifully in a 300°F oven for 8 minutes, making them ideal for a relaxed weekend gathering.