Mini Muffin Frittata's
Mini frittata's with spinach, pancetta and cheddar
Ingredients
- 1/2 cup chopped white onion
- 4 ounces diced pancetta
- 5 ounces fresh baby spinach, or chopped kale
- 1 1/2 cups grated cheddar cheese
- 8 extra-large eggs
- 1 1/2 cups half-and-half (you can use milk too)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat a 12 inch skillet over medium heat, and add the pancetta, allowing the fat to coat the pan for a minute or two. Add the onion, and then the chopped kale or spinach, wilting the greens, and crisping the pancetta. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind.
- In a large liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork or a whisk. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the grated cheddar cheese.
- Bake the frittatas for 20 , until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm. They will deflate, but taste amazing!
Notes
This recipe is a wide riff on a couple of versions I've made over many years from the Barefoot Contessa, and Glada. The combination of ingredients is super easy and fast to cook. They keep for several days, and make for a great breakfast on the go, or after school snack. I often use them to make egg sandwiches in between a toasted English muffin with a slice of extra cheddar cheese and some sriracha.