These frittatas are the ultimate clean-out-the-fridge dinner or breakfast recipe. Mini frittatas transport well, so you can bring them along for the ride, and they are great to make at the beginning of the week to take any sort of thought out of breakfast, especially if you haven't had a cup of coffee yet. Follow this guideline and you can have a delicious meal ready to go at a moment's notice. I really enjoyed the last batch I created with the addition of some fresh chopped pea greens. Seriously, follow this formula and you can literally put anything you want into these and they will come out pretty solid.
Basic Frittata Formula
- 12 eggs, whisked until combined
- 3 tablespoons heavy cream
- 3 cups cooked filling (veggies, meat, etc.) (guideline below)
- 1 cup grated cheddar cheese
- 1 tablespoon 'the works' seasoning
- Preheat the oven to 350 degrees.
- Crack the eggs into a large mixing bowl. Add cream and salt. Whisk just until the egg yolks and whites are blended. Whisk in the cheese and set aside.
- Warm 1 tablespoon of olive oil or butter in a large saute pan and add the filling to cook. I used 1/2 cup chopped bacon, 1/2 cup breakfast sausage crumble, followed by the veggies. (1 onion, 1 bell pepper, 1/2 cup sliced cherry tomato) then add any garlic or greens, I opted for a cup of fresh chopped pea shoots...cook until fragrant or wilted. Season with salt, to taste.
- Let the mixture cool for a few minutes, then stir them into the egg mixture, and season with the works. Spray two muffin tins with nonstick spray, then fill the cups evenly...about 3/4 full in the pan (1/2 cup roughly)...of the mixture.
- Bake for 14 to 18 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shaking. Remove from the oven and allow to cool about 5 minutes before trying to release them from the tin.