Mini Frittatas with Oven-Roasted Tomatoes, Chorizo and Goat's Cheese
Slice the cherry tomatoes in half and season with a teaspoon of salt and some freshly ground black pepper. Arrange in a single layer, cut-side up, in a non-stick roasting tin. Place in the oven and roast for 10-15 minutes, or until they're almost soft. Remove them from the oven and set aside. Place the eggs in a bowl and season with some salt and freshly ground black pepper. Whisk together, then stir in the the chopped fresh parsley, the fresh thyme leaves and the fresh torn basil leaves, the diced chorizo and the grated Parmesan. Add the roasted tomatoes and stir gently. Grease the muffin-tray holes with butter, then divide the mixture between the holes.
Add a piece of the soft goat's cheese into each one, then place in the oven and bake for 10-15 minutes until just set.
Remove from the oven. Carefully remove the frittatas from the oven tray before adding to a serving plate.