If I’m being honest, I have to admit I’ve been stuck in a breakfast rut for years. Not that I mind. Toast, whole grain muffins and quick breads, and cereal have been my trusted morning companions for years. So even if they are same-old, same-old day after day, I just really, really like carbs, so my bread-based breakfasts suit me pretty well. If I had a personal Breakfast Food Pyramid, it would look like this:
As you can see, eggs are not high on this list. (Well, technically, they are high, but in the upside-down-backwards kind of high, like how you want to score low, not high in golf.) Still, there is the occasional morning when something other than straight-up carbs appeals to me, or when I need to make something portable to take to a brunch, or when I give in to my husband’s pleas to make these muffin-sized frittatas. Because they really are a wonderful, satisfyingly savory way to make eggs. As with most egg dishes, these frittatas are unfailingly modifiable, so you can pretty much throw in any savory ingredient and wind up with something pleasing. Additionally, they’re embarrassingly easy to slap together and reheat beautifully (30 seconds in the microwave) for a convenient protein-y breakfast. I’ve made them for everything from bridal showers to Easter brunch to a quick dinner for the babysitter to feed my kids. Not that they’re going to supplant my grain-focused morning meal, but they certainly are easy, tasty, and healthy enough to make a semi-regular appearance.
Basic Mini Frittatas
(Adapted from Giada de Laurentiis)
Ingredients:
8 eggs
1/2 c. milk
1/4 tsp. ground black pepper
1/4 tsp. salt
Optional add-ins:
2 tsp. dried parsley (I always add this, regardless of other add-ins, as it gives such nice color!)
1/2 c. chopped cooked meat–ham, salami, bacon, chorizo, etc.
1/2 c. cheese–feta, Parmesan, shredded cheddar, etc.
1/2 c. cooked chopped vegetables–sundried tomatoes, roasted red peppers, etc.
Directions:
1. Preheat oven to 375 degrees and generously grease a regular-sized muffin tin.
2. In a large bowl, whisk eggs, milk, pepper, and salt to blend well. Stir in any and all optional add-ins. Using a measuring cup to scoop, fill in muffin cups almost to the top.
3. Bake 18-20 minutes, or until frittatas are set in the center and begin to brown on top. Carefully loosen frittatas from muffin cups and serve immediately or refrigerate for later reheating.
Makes about 10 mini frittatas.
