If you ask me, Frittatas are just about the easiest breakfast dish to make. Ok, maybe they are second to cereal… but seriously – they are a cinch! My family makes fun of that fact that I always want to “whip up a Frittata”, but they really are THAT SIMPLE. Whether you are hosting a brunch, or looking for a healthy breakfast during the work week, these babies are so easy to make.
1/2 tsp Vegetable Oil
1/4 cup Milk (I used Skim)
1/2 tsp Baking Powder
1 1/2 cup of your Favorite Omelet Toppings (I used Kale, Parsley, and Turkey Bacon)
1 cup Shredded Cheese (I used White Cheddar)
1/2 tsp Salt, 1/4 tsp Pepper
Preheat your oven to 375°. Cook your omelet ingredients in a skillet until they are wilted/softened/cooked through. Spray a muffin tin pan until it is evenly coated. Distribute your omelet ingredients evenly.
Now, time for cheese, please! Sprinkle some of the cheese evenly across the 12 muffin slots, reserving some for the top of the Frittatas. The cheese and toppings should fill about 3/4 of the muffin slot.
Mix the eggs, milk, oil, baking powder, salt, and pepper in a large glass measuring cup (my recommendation – makes life much easier when pouring!) Pour the egg mixture over the cheese, covering it. Try not to make the cup overflow. You should have enough egg mixture for 12 minis. Then, add some more cheese (because, you can never have enough!)
Pop in the oven for 20-25 minutes, until they are nice and golden brown, and the eggs are cooked through (you can test with a tooth pick).
Let them cool slightly, then remove from the pan. I make these all the time for a quick and easy breakfast during the work week – they keep in the fridge for up to a week. Just microwave them for about a minute, and they will be hot and ready! Enjoy!
Makes 12 Mini Frittatas