ChezCindy: Individual Mini Frittatas

 

Frittatas are a great way to serve eggs for breakfast or brunch.  These are individually baked in a muffin pan so everyone gets their own.  Perfect for breakfast with the family or brunch for a crowd.  

In this recipe I use onion, mushroom, and parsley as the filling ingredients.  But the filling can be changed to make it your own.  Consider using diced sweet potatoes, poblano peppers, and cilantro, or asparagus, leeks, and prosciutto, or hash browns, crumbled sausage, and rosemary.   

The frittatas can be made the day before serving.  Once cooled, wrap in plastic and refrigerate.  The next day, reheat in the oven at 350 degrees for 10-12 minutes.  

Individual Mini Frittatas

2 tablespoons olive oil, divided  
1 1/2 teaspoons kosher salt, divided
1/2 cup finely diced onion
1 clove garlic, minced
4 ounces baby bella mushrooms, chopped small
2 tablespoons chopped parsley

4 ounces fontina cheese, grated or diced small
8 large eggs
1 cup half-and-half
4 tablespoons fresh grated Parmesan cheese
Fresh basil leaves and cherry tomatoes for garnish

Preheat the oven to 375 degrees.  Brush a standard 12-cup muffin tin with 1 tablespoon olive oil, including the top of the pan.  Set aside.

Place a large non-stick skillet over medium heat, adding the remaining 1 tablespoon of olive oil.  Add the diced onions, minced garlic, 1/4 teaspoon of salt, stirring to combine, cooking for 2-3 minutes until soft.  Add the chopped mushrooms, 1/4 teaspoon of salt, cooking for another 2-3 minutes.  Turn off the heat, allow to cool.  When cool, stir in the chopped parsley.  Divide the mixture among the 12 muffin cups, about 1 tablespoon in each muffin cup.  Top the mixture with the grated fontina cheese, about 1 tablespoon per each muffin cup.  Set aside.

In a 4-cup liquid measuring cup, add the eggs, whisking to combine.  Add in the half-and-half, and 1 teaspoon salt, whisking to combine.  Pour the egg mixture evenly over the filling in each muffin cup, filling to nearly the top.  Sprinkle each with a small amount of grated Parmesan cheese.  

Bake the frittatas for 18-20 minutes until puffed and lightly browned on top.  Cool in the pan for 5 minutes, using an offset spatula to remove the frittatas onto a serving platter.  Garnish with fresh basil and halved cherry tomatoes.  Serve warm or at room temperature.