Tuesday, October 7, 2014

Mini Frittatas

These easy and delicious frittatas are perfect for when you are hosting a brunch with lots of guests. Frittatas are basically mini scrambled egg cups, filled with vegetables, meat, or cheese.

I love frittatas because you can flavor them any way you like. For Z's party, I chose three types of vegetarian frittatas: caramelized onions and goat cheese, mushrooms and Parmesan, and green herbs and Parmesan.

Frittatas are particularly great for entertaining because they are just as delicious cold as they are warm. I actually made all of the frittatas the day before the event, and I served them at room temperature. Also, the bite-sized nature of this recipe is just fun.

Mini Frittatas

Adapted from Giada DeLaurentis

8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/3 cup cheese (goat cheese, shredded cheddar, grated Parmesan, etc)
Mix-ins (1/2 cup sauteed mushrooms, 4 ounces turkey bacon, 2 tablespoons chopped parsley, etc)

Preheat the oven to 375 degrees. 

Spray a muffin tin with nonstick cooking spray. Whisk the eggs, milk, pepper, and salt together in a large bowl. Stir in cheese and other mix-ins. 

Fill the muffin tins almost to the top with the egg mixture. Bake until the eggs are just set in the center and they have puffed up, about 8-12 minutes. Using a rubber spatula, move the frittatas onto a serving platter. Enjoy!


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