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Preheat the oven to 180°C.
Toss the tomatoes with olive oil, salt, and pepper, then roast for 15–20 minutes until.
Crack the eggs into a bowl, season, then add the cottage cheese and basil. Whisk until well combined.
Pour the egg mixture over the roasted tomatoes and sprinkle with the crushed feta.
Bake at 180°C for around 20 minutes, until golden and set. Leave to cool slightly, then slice into 4 equal portions.
Toast the muffins, spread with pesto, then layer with the frittata, mozzarella, and the muffin tops.
Wrap each muffin in baking paper and store in the fridge until ready to eat.
They’ll keep well for up to 3 days. When ready, microwave for 2 minutes (or enjoy cold).