Recently I was in a situation where I wanted to be able to provide some brunch food to small group of people without having to wake up super early to cook. Luckily Pinterest reminded me of the mini frittata idea, of which I had tried once before for hosting a game night. I didn’t really follow a recipe but I’ll summarize my ingredients and methods well enough for you to try.
Since my goal was to get some extra beauty sleep, I prepared ingredients the night before. I used chopped spinach, green bell pepper, onion, and pre-cooked chorizo sausage as my frittata mixture. In the past I have also used bacon for the meat which is delicious, but you have to dirty a frying pan and make it the day of. Using the pre-cooked chorizo was easier and also added a nice spiciness.
I covered the chopped ingredients and kept them in the refrigerator overnight.
In the morning I started by cracking a dozen eggs (take out some of the yolks if you want to cut down on the cholesterol). Hint: Ever get a pesky piece of shell in your eggs? The easiest way to remove eggshell is with another piece of eggshell. I’ve been using this method for years and it is way easier then trying to fish it out with a spoon or your fingers!
Add a little bit of milk and whisk the egg mixture. Throw in some salt and pepper and mix in the chopped ingredients. Mix in some shredded cheese, I recommend parmesan. Pour into an oiled muffin pan (I used a regular size muffin pan with 12 cups, but you can use the mini size for bite-sized frittata’s as well).
Bake at 350 for about 20 minutes. You’ll be able to tell when it’s done when the centers have dipped in slightly.