Transferring the bottom baking sheet to the middle rack during the last few minutes of cooking time allows the top to brown slightly.
12 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 pt. grape tomatoes, halved
1 1/2 cups (6 oz.) shredded Italian three-cheese blend
How to Make It
Preheat oven to 450º. Process first 4 ingredients in a blender until blended. Stir together chives and next 2 ingredients in a 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 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. Note: Mixture will rise about 1 inch above rim of baking dish. Hands-on time: 10 min.; Total time: 30 min.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I used a 13x9 baking dish since I didn't have the individual dishes. The flavor was fresh with the herbs, and had a fluffy texture since the eggs and half and half are blended in a blender. It was a big hit at the brunch I gave, especially with the Gouda Grits!
This is a great find - super easy, delicious and quick to make - and truly good enough for company brunch. I halved the recipe and cooked it in a souffle dish. Also changed out the herbs - used oregano and fresh basil (from the garden) plus some garlic powder. Used the Italian cheese blend under the eggs, but used cheddar on top for a little more color. This will be a frequent repeat. You'll make it over and over!
I typically make fritattas (without all the half and half) on top the stove in a teflon skillet, so I was a little less confident about cooking it in the oven. I made this for a work breakfast today. It turned out perfect, and got a lot of positive feedback.
I cut the recipe in half and baked in a 9" deep dish pie plate. I baked at 375 degrees for 27-30 minutes (based on other quiche recipes I have). Worked out great. Fresh tasting and pretty. Makes a nice brunch dish, or easy Sunday night supper.
Both my husband and I thought this was very good. I divided everything by 4 and made it in two of the ramekins. Baked it for 20 minutes at 450*. Perfect. The magazine suggests to top them with mixed baby greens tossed with olive oil, lemon juice, salt and pepper. I think I'll try that next time....and there will be a next time.
I doubled the recipe and made it in a large electric fry pan to take to a breakfast potluck. It was the hit of the potluck; lots of compliments. What I liked best about it: the fresh herbs made the whole room smell wonderful. If I make it again, the only thing I'd change might be to put in a few drops of hot sauce--it could have used just a little more zing.