Since I've made bruschetta the last 2 Friday nights, I've realized that my recipe makes a tad too many tomatoes to go with the toasts. Since that miscalculation leaves me with a baggie of tomatoes and basil on Saturday mornings, using them with eggs was a logical solution.
Tomato and Basil Mini Frittatas:
-about 1/4 cup of chopped, seeded tomatoes and basil with olive oil and salt
-olive oil cooking spray
-1/4 cup or so milk
-1/4 cup of grated (powdery) Parmesan cheese
-1/2 tsp cracked black pepper
-shredded or shaved Parmesan for topping
-preheat your oven to 350
-distribute the tomatoes evenly between the 12 cups of a sprayed mini muffin tin
-in a bowl with a spout, beat the eggs, grated parm, milk and pepper
-pour the egg mixture evenly over the 12 muffin cups
-top each cup with a few shreds of Parmesan
-bake for 10-12 minutes and allow to cool for a few minutes before removing from the tin. You can use a teaspoon to ease the frittatas out if they're stuck.
Pretty darn easy . . .and "easy" is a good thing for a Saturday morning!
Listening: Dogs- "London Bridge"