Frittatini

Now before you turn up your nose let me vouch for this one a little more than the others. The other naturally sound good (to me anyways). This one is questionable but when I made it, it came out perfect and delicious. If you ever want to try something new give this one a try. (Not a great picture, but at least you get an idea of what you are making)

Roasted Tomato, Onion and Goat Cheese Frittatini 

Roma tomatoes                                                4

Salt and pepper                                                TT

Extra virgin olive oil                                           2 fl. oz. (4 Tbs)

Vegetable shortening                                         as needed

Red Onion, finely diced                                    ½

Eggs                                                                 5

Milk                                                                 2 fl. oz. (4 Tbs.)

Parmesan, grated                                              3 Tbsp.

Fresh basil leaves, chopped                              1 Tbsp.

Goat cheese, crumbled                                    2 oz. (1/4 cup)

 -Quarter the tomatoes and squeeze out the excess juice. Toss the tomatos w/salt, pepper and a small amount of oil. Spread them on a sheet pan and roast in a 350 F oven for 20 minutes. Allow the tomatoes to cool, then chop coarsely.

 -Brush 12 muffin cups well with the vegetable shortening.

 -Heat the remaining 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.

 -In a medium bowl, beat the eggs. Beat in the milk, then add the Parmesan, onion, basil, goat cheese on tomatoes. Season with salt and pepper and stir well.

 -Fill the prepared muffin tins 1/3 full with the mix. Bake at 350 F until the frittatini are golden and feel firm to the touch. Cool slightly, carefully unmold and serve warm.

 -As a first course, serve one frittatini per person garnished with fresh basil leaves accompanied by approx. ¼ cup of dressed mesclun salad. Serve two per person for a main course, or present the frittatini on a decorative serving platter for a buffet.