Description
Totally customizable. Use whatever combination of fillings turn you on–browned sausage, chopped spinach, feta, diced peppers, mushrooms, ham. I love these with diced leftover pasta, mushrooms, and mozzerella.
Ingredients
- 10 whole Large Eggs, Beaten
- ¼ cups Milk
- ⅛ teaspoons Pepper
- 10 slices Bacon, Diced Small And Fried Crisp
- 2 whole Medium Potatoes, Diced Small And Fried
- 1 cup Shredded Extra Sharp Cheddar
Preparation
Preheat oven to 400 degrees F. Prep a 12-cup muffin tin by spraying with non-stick spray. If your muffin tin is silicone, preheat it in the oven for 10-15 minutes while the oven heats (my experience with these is that they tend to be a little slower to heat than metal tins.)
Combine all ingredients in a large bowl, preferably one with a spout for pouring.
Pour mixture evenly into muffin tin cups–they should be just shy of full. Bake at 400 degrees for 20-30 minutes, until eggs are set all the way through.
These come out of the oven really beautiful and puffy, but they start to collapse almost immediately. There’s nothing wrong with them, just not as pretty, but serve them immediately.
A word about fillings: I like my frittatas to have some kind of starch in them. Potatoes, leftover rice, leftover pasta, something like that. They make the whole thing a little more substantial. Consider your fillings — a really watery, wet tomato may make your fritatta a little loose, for example. Also, make sure to dice everything pretty finely. It’s no fun to bite into a big chunk of onion in a little six-bite mini-fritatta.
