Tomato Herb Frittata Bites

Born in Italian kitchens as a thrifty way to stretch eggs with seasonal produce, the frittata shines when tomatoes and herbs take center stage. These bite-sized versions bake cherry tomatoes, basil, and Parmesan into tender egg cups perfect for brunch.

Serves 6 · 15 min prep · 18 min cook

Estimate for one serving

• 165 cal
• 12g protein
• 4g carbs
• 11g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 large eggs
• 1 1/2 cups late-season cherry or grape tomatoes, halved
• 1/4 cup whole milk
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp fresh chives, snipped
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup baby spinach, roughly chopped
• as needed nonstick cooking spray

Instructions

1. 1Preheat the oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray so the bites release cleanly.
2. 2Warm the olive oil in a small skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds, then remove from heat.
3. 3In a large bowl, whisk the eggs with the milk, salt, and black pepper until the mixture is uniform and slightly frothy.
4. 4Stir in the grated Parmesan, chopped basil, snipped chives, and the cooled garlic oil so the herbs perfume the custard.
5. 5Fold in the roughly chopped baby spinach and most of the halved late tomatoes, reserving a few pretty halves for the tops.
6. 6Divide the egg mixture evenly among the muffin cups, filling each three-quarters full.
7. 7Press one or two reserved tomato halves cut-side up onto the surface of each cup for a bright finish.
8. 8Bake on the center rack for 16 to 18 minutes, until the centers are just set, the tops are lightly golden, and a toothpick comes out clean.
9. 9Cool in the pan for 5 minutes; the bites will firm up and pull away from the sides slightly.
10. 10Run a thin knife each cup and lift the frittata bites onto a platter.
11. 11Serve warm or at room temperature as a shareable brunch plate; they hold well for weekend gatherings and travel easily.
12. 12Store leftovers covered in the fridge up to 3 days and rewarm gently in a 300°F oven for 8 minutes.