Baked mini frittatas are one of those things I carry with me from childhood. My mother used to make them: eggs, mozzarella, a bit of tomato on top and then in the oven. A one-dish meal, the sort that made you lick your lips.
I still make them the same way today, especially when I’m short on time: these are quick baked mini frittatas, the kind you put together without thinking too much.
Here’s how I make baked tomato frittatas in the oven.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the baked mini frittatas
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 3/4 cup tomato passata
- A few leaf basil
- to taste salt
- 6 eggs
- to taste grated Parmesan
- 5.3 oz mozzarella (well drained)
- to taste black pepper (optional)
- to taste salt
Tools
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- 1 Bowl
- 1 Crepe pan
- 1 Baking dish
Steps
Making them is simple and doesn’t require precise measurements. Start with a quick sauce and an egg base, then assemble everything and finish in the oven.
Start with the sauce: warm a drizzle of oil in a pan and add the clove of garlic. When it turns golden, remove it. Pour in the tomato passata. Lightly salt and let it simmer for a few minutes, just enough to flavor it and reduce slightly. Set aside.
Cut the mozzarella into pieces and let it drain well.
In a bowl beat the eggs with a pinch of salt and pepper. You don’t need to overwork them, just mix until combined.
Heat a slightly oiled crepe pan and pour a little of the egg mixture at a time, forming thin mini frittatas. Let them cook a few seconds per side: they should remain soft, they’ll finish cooking in the oven.
Arrange the mini frittatas in a baking dish, add the prepared sauce and the mozzarella. Alternate the layers until done. Add a little grated Parmesan and a few basil leaves.
Bake at 356°F (conventional oven) for about 15–20 minutes, until the surface is hot and lightly gratinated.
If you want a more browned crust, you can leave it a few extra minutes or switch to the grill for the last 2–3 minutes.
Storage
Baked mini frittatas keep in the refrigerator for 2–3 days, stored in an airtight container.
To reheat, you can warm them for a few minutes in the oven or in a covered pan, adding a tablespoon of water or sauce if needed to keep them moist.
Variations
This is a very simple recipe that you can easily adapt based on what you have at home.
Without tomato
You can also make them plain, only with mozzarella and a sprinkle of Parmesan. They remain more delicate and slightly drier.
With vegetables
Add zucchini, spinach or other vegetables already cooked and well drained. It’s an easy way to make them more complete.
Richer
If you don’t have vegetarian constraints, you can also add small cubes of cooked ham or cured meats.
With other cheeses
Instead of mozzarella you can use provolone, scamorza or a mix of cheeses, even something stronger-flavored.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, you can prepare them a few hours ahead and keep them in the refrigerator. When ready to serve, warm them in the oven for a few minutes.
Can I use cheeses other than mozzarella?
Yes, you can use provolone, scamorza or other cheeses. The important thing is that they are not too watery.
Conventional or fan oven?
Conventional (static) oven is better. If you use a fan oven, lower the temperature slightly to avoid drying them out too much.
Can I cook them in an air fryer?
Yes. Place the assembled mini frittatas in a suitable container and cook at 338–356°F for about 10–12 minutes, until they’re hot and lightly golden on top. Check halfway through, as times may vary depending on the model.
Can I reheat them in the microwave?
Heat them for 1–2 minutes at a time, until they’re thoroughly warm.
