I was thinking about how much I like a frittata, which I usually make in a cast iron skillet. I have these skillets in ascending sizes & when not in use, they usually sit nested in one another on my stove top. Over the years, I have picked up these sturdy, dependable heavy-in-the-hand pans at tag sales & refurbished with a scrub pad, some elbow grease & a generous slathering of olive oil. They house a frittata and you can size it depending on your number of guests. 

I made a very small one a few weeks back just for me and then I had the idea: make some super mini-frittatas in cupcake holders! With this recipe, you can be very creative and use what you have on hand. One part has to do with eggs & cheese and the other with little minced up veggies and or meats. As a licensed naturopathic doctor, I encourage my patients to start the day with some veggies in the mix, it makes it easier to get to a goal of 10 different veggies a day which offers an array of vitamins and lots of fiber, both good for health. I also like a breakfast that is high in protein and in healthy fat, so we find the energy we need and a sense of satiety. This recipe can easily be made without meat, just add more veggies to each cup!

Ingredients

Makes 12 mini-frittatas at 350 degrees. Cooking time 15-20 minutes.

  • 6 whole eggs
  • 1 cup of egg whites
  • 1 cup of grated parmesan cheese
  • 1/2 cup cheddar cheese (may substitute soy cheese)
  • 1/2 cup of your choice of chopped and/or shredded veggies. If not adding a protein, double this to 1 cup. Veggies may include:
    • onions
    • kale
    • tomatoes
    • mushrooms
    • spinach leaves
    • garlic
    • carrots
    • capers
    • red cabbage
    • pico de gallo or salsa
  • 1/2 cup protein of your choice
    • Cubed turkey
    • Quartered sausage
    • The options are pretty much endless!

Cooking Instructions

For the egg part, take 6 large eggs plus 1 cup of egg whites. Use ½ cup of parmesan cheese, grated. Whisk well. Turn your oven to 350 degrees and oil your muffin tins. These actually work better without muffin papers. I like to use spray-on olive or coconut oil but use your preference. 

Spoon about 2 tablespoons of your chopped veggies/meat in the bottom of the muffin unit. Then take the egg/cheese admixture and fill to about 2/3 full. Sprinkle a tad of cheddar cheese on top.

Bake for about 15-20 minutes until the tops are golden brown & a toothpick comes out clean. These are beautiful to serve for brunch or you can have your friends over & let them create their own little frittata from chopped veggies and meats you have prepared ahead of time! 

Bonus tip: The breakfast muffins freeze well. Bake a large batch now and save some for later.

Once cooled, wrap tightly and place in a tight-lidded container. Take out as desired and if you use a microwave, one minute will warm it right up. If you’re like me and don’t even own a microwave, take them out the night before to defrost & reheat for 15 minutes.

Great on the go, for a high protein, quick bite or served over a long morning brunch as just one option on your table.