Recette Strawberry Mascarpone Tartlets
Perfect for prepping ahead… or to bring back every weekend!
Soft, colourful, and made with fresh local ingredients, these mini frittatas with SAVOURA cherry tomatoes are the perfect way to brighten your Mother’s Day brunch—or any brunch! Each bite combines creamy bocconcini, fresh basil, and the sweet tang of cherry tomatoes for a result that’s both simple and full of flavour.
Ingredients
- 2 cups fresh baby spinach
- 1¼ cups SAVOURA cherry tomatoes halved
- 18 mini bocconcini, halved
- 12 large eggs, beaten
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 1–2 tbsp L’Ancêtre grated Parmesan
- Chère Olive Maple Balsamic Vinegar, for finishing
- Alcyon Mediterranean Style Salt to garnish
- Gourma fresh basil leaves to garnish
Preparation
- Preheat your oven to 350°F (175°C) and lightly oil a muffin tin. (Fun tip: We used Chère Olive’s bacon-infused olive oil for a subtle brunch twist.)
- Place a layer of baby spinach in the bottom of each muffin cup.
- Add a few halved SAVOURA cherry tomatoes, 2 bocconcini halves, and a touch of Gourma basil.
- Whisk together the eggs, salt, pepper, garlic powder, and Parmesan in a bowl.
- Pour the egg mixture into each cup, filling about ¾ full.
- Bake for 20 to 25 minutes or until the eggs are fully set. (Baking time may vary by oven.)
- Let cool slightly, then gently remove from the muffin tin.
- Before serving, drizzle with Chère Olive maple balsamic, sprinkle with Alcyon salt, and top with fresh basil.
STORAGE:
- Store your mini frittatas in an airtight container in the fridge for 5 to 7 days. Reheat in the microwave for 30 seconds.
- To freeze, let cool completely, then wrap each individually in plastic wrap and foil. Reheat for 30–60 seconds or until hot.
