Here’s an easy make-ahead recipe you’ll be using often. Mini Frittatas make a great breakfast, lunch, or protein filled snack before or after workouts or kids practices. They are versatile and what’s great is you can make a variety all in one batch. Get out your muffin tins, some parchment liners and let’s get whisking some eggs. I’d love to hear what you like to put in your frittatas.
10 large eggs
8oz ricotta cheese
1/2 tsp smoked paprika
1/2 tsp grated nutmeg
1/2 tsp salt/pepper
1/2 cup of chopped veggies, meats, herbs of your choice
1/4 cup shredded white cheddar or cheese of your choice
Here’s some great ideas for combinations:
- Leek and Mushrooms
- Bacon and Cheddar
- Kale or Spinach and Red Peppers
- Broccoli and Basil with Feta Cheese
Preheat oven to 375 degrees fahrenheit. Place parchment liners in a muffin pan. I like to use a silicone pan. Mix eggs, ricotta, spices and set aside. Chop and sauté any vegetables you are using, shredded cheese, and prepare any meats for your filling. Place half of your filling items in each muffin. Top with 1/4 cup of the egg mixture to fill each cup so they are 3/4 full. Place the rest of your filling items including the cheese to finish filling each muffin cup. Place in oven and bake for 20-22 minutes. Let rest and discard paper liners. Serve immediately, or cool and store in an air tight container for up to 5 days. Reheat for 30 seconds in the microwave and enjoy.
- Great make-ahead for a brunch or luncheon.
- Recipe can be doubled and will yield 24 minis.