Mini Frittatas


As you know, I have been MIA for the last few days due to surgery. For the last week I have been stuck to my bed per Dr’s orders. That has made me absolutely stir crazy! I haven’t been able to do anything UGH! This morning I was feeling much better and, even though I am still supposed to be on bed rest, I decided I HAD to cook SOMETHING!!

I rummaged through my fridge and found that my vegetable drawer runneth over with leftover goodies from recipes past. They were all still in good condition so my mind got to working. It was just Kevin and I for a late breakfast. I had been wanting to make a fritatta for quite some time, but since it was just the two of us I knew a normal size one would just go to waste. So a small one seemed a better choice. Then the light bulb went off in my head BING how about mini fritattas? Why not? Now the big question. I had no meat and if you have been with me for a while you know Kevin HAS to have meat. Oh well, I figured if I could get some great flavors going he wouldn’t even realize he was being treated to a vegetarian style meal. I had mushrooms, which give you a kind of beefy/earthy flavor and I thought that might just help these little babies to squeak by his picky palate.
YAY me!!! I was right. Oh I know I didn’t fool him in any way, but he didn’t complain. In fact he said he really liked them. Do I think I have converted him to a meat free diet? Heck no! But the fact that he enjoyed the meal minus meat makes me a very happy camper! I personally loved them and they would be a terrific brunch item. But with a bit of fruit on the side, these made a perfect breakfast.
Red onions, red and yellow peppers, mushrooms, parsley, and a bit of Parmesan cheese were the stars of this show.
Saute the veggies in a bit of olive oil until they are tender.
Whisk together the eggs, milk, salt, pepper, parsley, and Parmesan cheese.
Spray your mini muffin pan with non stick and fill the cups almost full. Bake at 375 degrees F for 10 to 12 minutes. And WALA…
Mini Frittatas

8 eggs
1/3 cup milk
1 tablespoon olive oil
1 half of a small red onion, finely chopped
1/4 of a red bell pepper, finely chopped
1/4 of a yellow bell pepper, finely chopped
2 large mushrooms (cremini or white), roughly chopped
1/4 cup flat-leaf parsley leaves, chopped
Kosher salt
Cracked black pepper
1/3 cup grated Parmesan cheese.
Preheat oven to 375 degrees F.
Spray a 12 count mini muffin pan with non stick cooking spray.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions, peppers, and mushrooms to the pan. Saute until the peppers and onions are tender and the mushrooms release their moisture, about 5 minutes. Season with a bit of salt. Remove from heat.
In a medium bowl, whisk together the eggs, milk, salt, pepper, parsley, and Parmesan cheese. Stir in the pepper and onion mixture. 
Fill each muffin cup till almost full (a bit shy of 1/4 each). Place muffin pan in the oven and bake for 10 to 12 minutes, or until the egg mixture puffs up and is set in the center. Using a rubber spatula loosen the frittatas from the the muffin cups and serve immediately.

About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s