Mini Tomato Baked Frittatas

Our dietitians' favourite

Eggs and Canadian cheese are handy staples that can easily be turned into these mini frittatas to make a lovely lunch. Serve with a slice of multigrain bread or toast and a vinaigrette-dressed crispy green salad.

  • Prep: 10 min
  • Cooking: 15 min
Yields 4 servings
mini tomato baked frittatas

Ingredients

  • 2 tsp (10 mL) all-purpose flour
  • 1/2 tsp (2 mL) dried basil
  • Pinch of pepper
  • 1 tbsp (15 mL) milk
  • 6 eggs
  • 3 1/2 oz (100 g) shredded Canadian Mozzarella or Cheddar cheese (about 1 cup/250 mL) divided
  • 1/2 cup (125 mL) grape or cherry tomatoes cut in half

Preparation

Preheat oven to 375°F (190°C). Butter mini (about 4 inches/10 cm) foil or metal pie plates and place on a baking sheet.

In a bowl, whisk together flour, basil, pepper and milk; add eggs and whisk until frothy. Stir in half of the Canadian Mozzarella or Cheddar cheese. Pour into prepared pie plates.

Bake for about 10 min or until almost set. Arrange tomatoes on top, cut side up, and sprinkle with remaining cheese. Bake for about 5 min or until cheese is melted and eggs are puffed and set.

Tips

Mini pie plates are available at kitchenware or house wares stores and foil versions are available at supermarkets. If you don’t have mini pie plates, you can use 3/4-cup (175 mL) ramekins and increase the baking time to 15 minutes before adding tomatoes and remaining cheese.

You can serve these frittatas hot or let cool completely, cover and refrigerate for up to 2 days and serve cold.

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Nutrition

Nutritional Information

per serving
Energy: 218 Calories
Protein: 16 g
Carbohydrate: 3 g
Fat: 16 g
Fibre: 0.3 g
Sodium: 265 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 231 mg
Selenium: 54 %
Vitamin B12: 45 %
Vitamin D: 35 %
Riboflavin: 28 %