I mentioned awhile back that we are in a breakfast rut, which led me to morning smoothies. But I've also been making a very concerted effort to pack a good protein punch into our morning meal. Which means we've been eating a lot of scrambled eggs. That's the only way I know how to make eggs ... scrambled. Don't know how to fry them or poach them or even turn them green. But now I do know how to frittata them, and I will be frittata-ing again very soon.
This recipe was so simple and quick and delicious - that's pretty much my checklist when cooking anything. Throw in there, toddler-pleasing, and you've got yourself one happy mama!
What? Your mouth is watering? You want mini frittatas for breakfast tomorrow morning? Oh, you want the recipe? Sure, no problem ... just so you know, I halved the recipe and it was plenty for me and NHV; the leftovers are good, too!
- 6 large eggs
- 1/3 cup milk
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly-ground black pepper
- 2 Tbsp. chopped fresh parsley
- 1/4 cup chopped turkey pepperoni
- 3/4 cup shredded cheddar cheese
- Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
- Whisk together eggs, milk, salt, pepper and parsley. Stir in pepperoni. This is a great chance for your toddler to help :)
- Divide cheddar cheese among 24 mini muffin cups. (Again, I only made 12 - with three eggs.)
- Pour egg mixture into a measuring cup with a spout. Pour egg mixture over cheese, filling cups to the top.
- Bake 10-14 minutes until mini frittatas are puffed and golden brown on top. (We snuggled up and read a book while we waited for our "egg muffins" to bake.)
Original recipe (no, not the Colonel's) can be found here.