Mini Pepperoni Frittatas - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.