Alotta Frittatas

By adriennehannis

Cousin Sophie hates mushrooms, your roommate is a vegetarian, and your fiance won't eat onions. What's a brunch-making girl to do? By cooking frittatas in muffin tins, you can customize breakfast for finicky guests. And the smaller size means a faster baking time!

Ingredients

• Optional:
• Butter or oil for greasing pan
• 2 tablespoons butter, melted
• 6 large eggs
• 3/4 cup milk
• 1 tablespoon garlic powder
• 2 tablespoons all-purpose flour
• 1/4 cup chopped parsley or any other aromatic herb
• 1/2 cup grated Parmesan cheese, optional
• Salt and pepper to taste
• bits of crisp bacon or small chunks of ham
• chopped tomato
• sliced olives
• chopped spinach, broccoli, or other greens
• more than one type of cheese
• Tip:
• Using vegetables with a high water content-tomatoes, spinach, broccoli, onions, mushrooms, etc.-tends to create a moister, puffier frittata

Details

Servings 6
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Preheat the oven to 425' F

Generously grease a 6-cup muffin tin and set aside

In a large glass measuring cup (or a medium mixing bowl from which you can easily pour the mixture into the greased muffin cups), whisk the butter, eggs, milk, garlic powder, and flour together.

Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, if using, and a sprinkling of salt and pepper.

Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.