Mini Frittatas with Roasted Date Tomatoes

To make mini frittatas with roasted date tomatoes, first heat 1 1/2 tbsp oil in a frying pan with an unpeeled, bruised garlic clove, a pinch of oregano, and a grind of pepper; next, make a slit in the cherry tomatoes, then add to the pan and roast over high for 2 minutes or so. Beat the eggs in a bowl with 2 tbsp milk, 1 tbsp chopped capers, 4 chopped basil leaves, a chopped sprig of parsley, 1 1/2 tbsp Grana Padano, and salt if necessary.

Grease 6 small chiffon cake tins (2 3/4” diameter, 1 1/2” tall), then divide the egg mixture between them and top each one with 5 roasted tomatoes. Bake at 320 °F for 15 minutes. Remove the frittatas from the oven, let cool almost completely, then remove from the tins and serve on a bed of sliced chicory, topped with fresh tomatoes to taste.