Mini Caprese Frittatas from The Studious Chef

Thanks to Chef Tara Davis, The Studious Chef, for joining us at market on June 5 with her delicious Mini Caprese Frittatas. The eggs, tomatoes, garlic, basil and cheese can all be purchased at the market! Here is her recipe, which is great for breakfast or brunch.

Makes 18 mini frittatas

1 dozen eggs
1/2 cup milk
3 tomatoes, diced
2 large cloves garlic, minced
1/3 cup basil, chiffonaded (finely sliced)
1/3 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 TBS good extra virgin olive oil

1. Preheat oven to 375 degrees. Grease muffin pan or muffin pan fitted with silicone muffin cups. (These work really well to ensure a perfect non-sticking frittata.)

2. Heat a large pan, add olive oil. Saute garlic for 30 seconds or until fragrant--do not brown. Add tomatoes and season with salt and pepper. Drain tomatoes in a colander and set aside.
3. In a large mixing bowl, whisk together the eggs with milk. Add tomatoes, Parmesan, feta and basil. Season again with salt and pepper.
4. Pour into prepared muffin cups (filling just below the top) and bake for about 15 minutes or until eggs have puffed and are a light golden brown. Remove from oven and let rest--they will fall and become uniform in size after a few minutes. Garnish with fresh basil and a pinch of Parmesan. Buon Appetito!