Mini Basil, Tomato and Feta Frittatas

The Finished Product!!!

What the frittatas look like going in to the oven.

All puffed up when they first come out of the oven!

I pulled this recipe out of People magazine back in September for its simplicity, but didn't try it out until yesterday.  I made them for a breakfast with my girlfriends and everyone agreed this was "one for the blog"! LOL!  I intend to try a variety of combinations such as sauteed arugula, bacon and mushrooms, or swiss & asparagus, or spinach and sundried tomatoes, or feta, olives & salami....the possibilities are endless!  The nicest thing is that because these are made in muffin cups, you could make personalized frittatas with the minimum of effort!!

MINI BASIL, TOMATO & FETA FRITTATAS

Ingredients:

6 tsp crumbled feta (I used goat feta)

6 basil leaves, torn

6 grape tomatoes, quartered

Salt and black pepper, to taste

6 large eggs, beaten

Cooking spray

• Preheat the oven to 360F.
• Spray a 6 cup muffin tin with cooking spray.  Divide feta, tomatoes, basil, salt and pepper equally in each muffin cup.
• Pour the eggs equally among the tins and gently mix the ingredients together in each cup.
• Place in the oven for 20 minutes.  Remove from oven and let sit for 5 minutes before removing from the muffin cups.
• Serve and ENJOY!    

*These are really puffy when they first come out of the oven, but will deflate as they cool - doesn't affect the flavour in any way! *