Recipe: Mini Frittatas with Spinach, Goat Cheese, and Roasted Tomatoes

Makes 24 mini frittatas

These small bites are the perfect savory addition to a brunch buffet. And—good news—they can be prepped a day in advance, which means extra sleep for the host!

1 cup halved grape tomatoes (a little over 1/2 pint)

2 tablespoons extra-virgin olive oil, divided

Fine sea salt and freshly ground black pepper

1/2 shallot, minced

5 packed cups baby spinach leaves

5 large eggs

1/3 cup whole milk

1/2 cup crumbled* goat cheese (about 2 ounces)

1/4 cup freshly grated Parmesan

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Spread the tomatoes on the foil-lined baking sheet, drizzle with 1/2 tablespoon of the olive oil, season to taste with salt and pepper, and toss to combine. Roast until softened, about 15 minutes. Let cool slightly.

Reduce the oven temperature to 375°F. Spray 1 nonstick (24-cup) mini-muffin tin generously with non-stick cooking spray, or use a paper towel to generously grease the cups with canola oil, and arrange on a baking sheet.

In a large sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium-high heat. Add the shallot and sauté, stirring occasionally, until translucent, 2–3 minutes. Add the spinach and sauté, stirring constantly, until bright green and wilted, about 2 minutes. Season to taste with salt and pepper and then drain in a paper towel-lined colander. Let the spinach cool slightly then use paper towels to squeeze out any excess liquid.

In a medium bowl, whisk together the eggs and milk. Season generously with salt and pepper.

Divide the tomatoes, spinach, and goat cheese evenly among the 24 muffin cups. Using a small liquid measuring cup with a spout, carefully pour the egg mixture over the spinach, tomatoes, and goat cheese, filling each muffin cup until nearly full. Sprinkle the tops of each frittata with Parmesan.

Bake until the tops of the frittatas are golden and puff up like souffles, about 18 minutes. Place the muffin tin on a rack to cool briefly, then run a small knife around the edge of each frittata and remove them from the tin. Serve warm or at room temperature.

DO AHEAD: Roast the tomatoes, sauté the spinach and shallots, crumble the goat cheese, and whisk together the eggs and milk the day before. Store everything separately in airtight containers and finish assembling and baking the morning of the brunch.

Don’t buy pre-crumbled goat cheese—I find that it’s too dry. Just buy a 3 ounce log and crumble it yourself (you will have a little left over).

Reprinted with permission from The Yellow Table published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Anna Watson Carl. Photography by Signe Birck