Preheat the oven to 350 degrees F.

In a large bowl, whisk together the eggs and season with salt and pepper. Add the chopped basil, crumbled goat cheese and shredded Parmesan and whisk to combine. Transfer the egg mixture into a pourable container.

Spray a muffin tin with non-stick baking spray and pour the egg mixture into the muffin tins until each is filled about 3/4th of the way.

Transfer the muffin tin to the prepared oven and bake for 10-12 minutes until the eggs are completely set.

Serve immediately or refrigerate for 2-3 days. If refrigerating, quickly heat each mini herb frittata in a microwave or countertop oven for a few minutes to warm through before serving.