4 roma tomatoes
salt and pepper, to taste
4 tablespoons extra virgin olive oil
vegetable shortening, as needed
1/2 red onion, finely diced
5 eggs
2 fluid ounces milk
3 tablespoons parmesan cheese, grated
1 tablespoon fresh basil leaves, chopped
2 ounces goat cheese, crumbled
Servings: 24
1. Quarter the tomatoes and squeeze out the excess juice. Toss the tomatoes with salt, pepper and a small amount of the olive oil. Spread them on a sheet pan and roast in a 350°F (180°C) oven for 20 minutes. Allow the tomatoes to cool, then chop coarsely.
2. Brush 24 muffin cups well with the vegetable shortening.
3. Heat the remaining olive oil in a small sauté pan. Add the onion and cook until translucent but not brown. Remove from the heat and cool to room temperature
4. In a medium bowl, beat the eggs. Beat in the milk, then add the parmesan, onion, chopped basil, goat cheese and tomatoes. Season with salt and pepper and stir well.
5. Fill the prepared muffin tins one-third full with the mixture. Bake at 350°F (180°C) until the frittatini are golden and feel firm to the touch. Cool slightly, carefully unmold and serve warm.
6. As a first course, serve one frittatini per person garnished with fresh basil leaves and accompanied by approximately 1/4 cup (60 milliliters) of dressed mesclun salad. Serve two per person for a main course, or present the frittatini on a decorative serving platter for a buffet.
salt and pepper, to taste
4 tablespoons extra virgin olive oil
vegetable shortening, as needed
1/2 red onion, finely diced
5 eggs
2 fluid ounces milk
3 tablespoons parmesan cheese, grated
1 tablespoon fresh basil leaves, chopped
2 ounces goat cheese, crumbled
Servings: 24
1. Quarter the tomatoes and squeeze out the excess juice. Toss the tomatoes with salt, pepper and a small amount of the olive oil. Spread them on a sheet pan and roast in a 350°F (180°C) oven for 20 minutes. Allow the tomatoes to cool, then chop coarsely.
2. Brush 24 muffin cups well with the vegetable shortening.
3. Heat the remaining olive oil in a small sauté pan. Add the onion and cook until translucent but not brown. Remove from the heat and cool to room temperature
4. In a medium bowl, beat the eggs. Beat in the milk, then add the parmesan, onion, chopped basil, goat cheese and tomatoes. Season with salt and pepper and stir well.
5. Fill the prepared muffin tins one-third full with the mixture. Bake at 350°F (180°C) until the frittatini are golden and feel firm to the touch. Cool slightly, carefully unmold and serve warm.
6. As a first course, serve one frittatini per person garnished with fresh basil leaves and accompanied by approximately 1/4 cup (60 milliliters) of dressed mesclun salad. Serve two per person for a main course, or present the frittatini on a decorative serving platter for a buffet.
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