This is a riff on a recipe from our first cookbook. I include roasted baby tomatoes, depending on the season, and if I have them on hand. If this is you, roast a pint of halved, baby tomatoes in a little bit of oil, salt and pepper, at 325’ for 25 minutes, and let them cool completely. I bake the frittata in muffin tins for an easy grab-n-go breakfast for the whole family, or in a larger pan for a meal we’ll all sit down to. Breakfast, lunch, or dinner - eggs always work!

I add the sour cream as it keeps the eggs rich and fluffy. These days, there are non-dairy alternatives you could substitute. A heavy cream or non-dairy milk of your choice will also work in its place. I do believe that the extra fat keeps the eggs from drying out, and keeps them fluffy with a good, thorough whisking. It also gives you a larger margin of error for overcooking.

The smaller the pan, the thicker the frittata will be, which is how I prefer it. The yields below fit in my 8-10” non-stick or cast iron. An 8x8” baking dish will work too.