Saturday, April 23, 2011
Weekday Breakfast: Tomato, Basil & Parmesan Tiny Frittata
When the idea finally struck to use the toaster oven to do the job my full-size oven does at home, I got to work. I've made a variety of "tiny frittatas" in the past week, using whatever odds and ends I had in my kitchen: zucchini, bacon, onion, cheddar, and so forth. But the little jewel pictured above was probably my favorite, with Parmesan, basil, and tomato - a classic combination.
This recipe could certainly be made with two or even three eggs, depending on the size of breakfast you'd like to eat - if making a larger quanity, I'd increase the baking time to 12-ish minutes for 2 eggs, 15-ish for 3; or until set. Of course, you would also need a larger baking dish.
Also, with this post comes a great addition to the site - printable recipes! I hope to go back through my old posts in the near future and add the printer-friendly links to those recipes; and all posts from here on out will have the printer-friendly option easily accessible.
Tomato, Basil & Parmesan Tiny Frittata
(makes 1 Tiny Frittata)
Click here for Printable Format
1 t. unsalted butter, room temperature
1 t. half-and-half or cream
1 small tomato, seeded & diced (about 2 T.)
2 t. fresh basil, chopped
3 t. finely grated Parmesan cheese, divided
Salt & Pepper
1 - 8 oz. ramekin
Toaster oven (can also be made in a conventional oven pre-heated to 400 degrees)
Butter the ramekin with the room temperature butter. Crack the egg into the ramekin and add half-and-half or cream. Beat lightly with a fork. Add 2 teaspoons of the grated Parmesan cheese into the egg mixture, along with the tomatoes, basil, and a small pinch each of salt and pepper and stir to incorporate. Top the mixture with the remaining teaspoon of Parmesan cheese.
Set toaster oven rack to the center position, and place ramekin in the toaster oven. Bake at 400 degrees for 8-10 minutes, until eggs have just set. Let cool for 2-3 minutes, and enjoy!