My friend made these at a brunch the other day and as an eggy family these are perfect for us. We tried them and we all LOVED them. We put mushrooms, spinach, ham and cheese in ours. The beauty of these is you can make them however you want.
Preheat oven to 350. Sauté 1 cup each chopped mushrooms and chopped bell pepper. Coat a 12-cup muffin pan with cooking spray and divide veggies evenly into each cup, then line the inside with turkey pepperoni slices. Whisk 10 large eggs and 1 tsp salt. Pour eggs evenly into muffin cups and sprinkle each with shredded mozzarella cheese. Bake for 15 minutes, or until egg is set and puffy. Serve with favorite marinara sauce for dipping.
Freezing Tip: Tightly wrap individual frittatas and freeze. To reheat: microwave frozen unwrapped frittata in 15-seccond increments until heated through.
Other frittata combos:
October 13, 2011
Muffin Tin Frittata: Brooke Studdart