I take a lot of the food I make to J’s playgroup. We will often get together at a park or someone’s house in the morning and make it a pot luck. I’ve been making these mini frittatas for quite awhile now. It’s become my de facto dish.
My recipe is based on Giada De Laurentiis’ mini frittata dish, but I alter quite a bit. Click that link and you’ll go to her original recipe.
I usually make two kinds of frittatas. The first is just egg and cheese. To the other half of this mixture, I’ll usually add something like sausage. I typically use vegetarian sausage…I get a big box of Morningstar Farm’s sausage patties (not the maple flavor – yuck) from Costco. However this time I had leftovers from making Sausage, Mushroom and Broccoli Calzones so I used some of that. It was delish!
Here’s my soapbox disclaimer…use organic ingredients whenever you can!! Substitute conventional if you must, but I’m really trying to cut back on my GMOs!
Get out your 24-cup mini muffin pan and liberally spray it with cooking spray. I didn’t spray enough and it took forever to clean the darn thing. (Thanks to my husband for scrubbing the pan for me!)
Crack your organic eggs into a large bowl and add salt and freshly ground organic pepper.
This is where I stopped the process to make both kinds of frittatas. I poured half of the mixture into a 2-cup pyrex and then added a handful of shredded cheese. Pouring the eggs into a measuring cup makes it very easy to fill the muffin tin.
I poured the egg and cheese mixture into as many tins as it would fill. The cheese sinks to the bottom of the measuring cup so you may have to scoop a little out to make sure each frittata has cheesey goodness inside. Side note: I ended up overfilling them (keep reading for further clarification).
Then I poured the remaining eggs from the large bowl into the pyrex and added about a half cup of the calzone mixture. I chopped it up into small pieces. Once added to the eggs, I put in a handful of shredded mozzerella cheese. You can use almost any filling in these frittatas. I hate to waste food so this was one way to use up my left overs.
Now we see the result of overfilling the trays. Giada’s recipe says it makes 40 mini frittatas. HA! This time I got 23. In hindsight, I do fill the cups almost 3/4 full and that’s too much. I’d say 1/3 full would be better.
Bake at 375° until the center of the eggs are not shiny. The original recipe says to bake for 8 – 10 minutes but mine took 14 minutes. I set my time for 8 minutes, checked them and saw how uncooked they looked. I put them in for 3 more minutes…checked again and decided they needed 3 additional minutes.
When you first take them out of the oven, they will be puffed up and beautiful. Then 5 seconds later they deflate.
- Nonstick vegetable oil cooking spray
- 8 large organic eggs
- ½ cup whole organic milk
- ½ teaspoon freshly ground organic black pepper
- ¼ teaspoon salt
- ½ cup grated cheese
- ½ cup chopped sausage or other filling (optional)
- Preheat oven to 375°F.
- Spray a 24-cup mini-muffin tin with non-stick cooking spray.
- Whisk eggs, milk, black pepper and salt together in a large bowl.
- Pour mixture into a measuring cup and add the cheese and sausage (or other filling) if using.
- Fill each cup about ½ full.
- Bake at 375°F and check after 8 minutes. Cooking times will vary depending on your ingredients and how full you make the muffin tins.