Food and Recipes Recipes Tomato-Herb Mini Frittatas Be the first to rate & review! Transferring the bottom baking sheet to the middle rack during the last few minutes of cooking time allows the top to brown slightly. By Southern Living Editors Published on July 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Amy Burke Hands On Time: 15 mins Total Time: 30 mins Yield: 8 servings Ingredients 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 Directions 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. Rate it Print