“No time” is no longer an excuse to skip breakfast, thanks to these easy, delicious and totally customizable frittatas!
Your muffin pan does all the work, resulting in these individual frittatas that are the perfect vehicle for any leftover cheeses or bits of vegetables you have lying around the fridge.
Best of all? You can freeze the frittatas on a baking sheet, to have at the ready any time. The recipe doubles or even triples beautifully, so you can always have breakfast (at home or “to go”) even on the busiest morning.
Mini Frittatas (makes 12; can be doubled) :
- 1 tablespoon olive oil
- 1 small onion, chopped (or 1/2 a large one)
- 1 red pepper, sliced
- 5 ounces baby spinach
- 4 large eggs
- 1/4 cup milk
- 1 cup shredded cheese (a single variety or a mix)
- Salt and pepper
Pre-heat the oven to 350 – liberally spray a 12-count muffin tin with non-stick cooking spray.
Heat the oil in a medium skillet over medium-high heat. Add the onion and pepper and saute till softened and browned, about 10 minutes. Add the spinach and toss till wilted (it will look like there is way too much spinach but it will cook down considerably). Season with salt and pepper and let cool slightly.
While the vegetables are cooking whisk the eggs and milk in a spouted measuring cup. Add 1/2 the cheese and stir to combine. Season with salt and pepper.
Divide the vegetable mixture equally in the cavities of the muffin tin. Pour the egg/cheese mixture over and sprinkle with the reserved cheese. Season with salt and pepper.
Bake for 25 – 30 minutes, or till golden brown. Let cool in the pans on a wire rack for 5 minutes, and use a small sharp knife to loosen and remove. Serve warm or at room temperature.
To make ahead, freeze on a large baking sheet and transfer to a ziploc bag. To reheat, place on a baking sheet in a 400 degree oven for about 10 minutes.