Wednesday nights are the coveted breakfast for dinner nights in our house. While the idea of eating pancakes for dinner has lost some of its intrigue this past year, I was excited to kick off the 2nd season of breakfast for dinner with a new recipe I tried last weekend: Mini Frittatas.
I can’t take credit for these amazing bundles of eggy goodness. My sister-in-law introduced them to me when we were breaking the fast from our Yom Kippur observance. In fact, she had me work her frittata assembly line. She gave me the task of filling the tins with sundried tomatoes, feta and spinach and then watched me carefully ladle the whisked eggs into each tin.
After only 20 minutes in the oven, we “popped” out our mini frittatas, let them cool for about 5 minutes, and ate them with our hands like we would any savored cupcake. Because mini frittatas are made in a cupcake pan, they’re the absolute perfect size and shape for my kids to sample at least one or two. Also, let’s face it, saying we’re eating frittatas for dinner is much more interesting than saying you’re having eggs for dinner. Oh, and their adorable cupcake shape is enough to immediately peak their interest so my son had a blast helping me fill the tins.
Don’t be afraid, any ingredient you’d normally add to the skillet for your omelet you can add to your mini frittatas cupcake tin. I used bacon, tomatoes and cheddar for half the tin and basil and mozzarella and onions for the other half. Next time around I’ll try garlic, mushrooms and cheese.
The possibilities are endless.
These egg dishes are just as good for breakfast as they are for brunch or even entertaining. They’re a definite crowd-pleaser.
Go on, try it.
Mini Frittatas
adapted from Antonio Lofaso’s The Busy Mom’s Cookbook
serves 6
Ingredients:
- 1/2 cup shredded mozzarella cheese
- 3 teaspoons plum tomatoes, seeded and chopped
- 3 strips of bacon, cooked and diced
- 1/2 cup shredded cheddar
- 3 teaspoons onions
- 12 eggs, beaten
- salt and pepper to taste
Instructions:
- Preheat oven to 350. Spray 12-cup muffin tin with non-stick cooking spray.
- Divide mozzarella, tomatoes, bacon equally among 6 tins. Divide onions and cheddar equally in the other 6.
- Pour the egg mixture in all the tins so they are 3/4 full. Mix well with a fork to scatter ingredients. Add a dash of salt and pepper.
- Bake for approximately 17 minutes and let cool 5 minutes before removing from tins.
- Enjoy!
Hi Shari,
I’m going to try this recipe. I’m curious as to how many eggs you used.
Thanks,
Donna
Sorry, just saw that you used 12 eggs. I shouldn’t be doing this so early in the morning, but I wanted to catch the hens while they are a laying!
great! can’t wait to hear how they taste….. xx