Ingredients
4 large plum tomatoes
9 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup shredded mozzarella cheese
1/2 cup finely diced green onion
1/2 cup finely chopped pepperoni
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
Individual ceramic cocottes — mac and cheese, pot pie, desserts
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Preheat oven to 350°F. Seed and chop three tomatoes and thinly slice the fourth. Butter a muffin pan. In a bowl, whisk eggs with milk, salt and pepper. Stir in cheese, onions, chopped tomatoes and pepperoni. Pour equal amounts of egg mixture into prepared muffin tins. Top each frittata with a slice of tomato. Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre. Cool on a rack in pan for 10 minutes. Using a blunt knife, loosen frittatas all around and lift out. Cool to room temperature, if storing. Wrap individually in plastic wrap. Store in refrigerator for up to 3 days. Frittatas can be reheated in microwave on medium power before serving.