Roasted Tomato, Onion and Goat Cheese Frittatini

Sorry for the delay in blogging, I had my first tests this week and then my mom came to visit me so its been quite a whirlwind of a week! We just started our "vegetable" class and have already been making some really fun and tasty dishes.

This one was my favorite so far and I thought i'd share. For any one who has had a frittata, which is essentially an open-faced omelet that is finished by browning in the oven, this is essentially the same thing, just miniature. These make great brunch foods, appetizers and party dishes! You can essentially put any combination of vegetables, cheeses, herbs and meats in these (although with the meats I would stick to lighter ones like bacon, sausage, ham, shredded chicken vs. beef or pork).
The key to these is getting the right texture by not cooking too long or too short and getting a nice browning color (like in the frittata). To make this a little healthier, add more veggies to cheese ratio, use lighter cheeses like feta and you can use skim milk (although it won't be quite as fluffy).

Here's the recipe:

First, quarter and toss 2 roma tomatoes in salt, pepper and olive oil. Roast them in the oven at 350F until tender, which is approximately 15 minutes.
While that is roasting, finely dice 1/4 a red onion and sweat in a saute pan until translucent but not browned. (You can achieve this by keeping it on a low heat.)
When the tomatoes are done roasting, skin them (the skin should just peel right off) and scrap out the seeds. Then chop into small pieces. Make sure you let the tomato and red onion cool before adding to the egg mixture below.

Egg mixture:
2 eggs, 1 oz milk, fresh basil leaves chopped, 1 1/2 tbsp parmesan grated, 1 oz crumbled goat cheese, and salt and pepper. Beat this mix until eggs are a little foamy.

Turn oven to 400F and spray 6 ramekins and heat in oven for 5 minutes to get nice and hot.

Mix the tomatoes and red onion with the egg mixture and taste the seasoning, since you won't have a chance to season after!

Fill the ramekins with the mixture and cook in oven for approximately 15-20 minutes. You'll know they are done when there's a nice golden brown color on top, they puff up and if you touch the top no more liquid comes out.

Flip out of the ramekins and serve with a green salad, crispy tomato skins, bacon or whatever else you desire!