A frittata is an Italian omelet, but one in which all of the add-ins (cheese, veggies, meat, rice, what have you) are mixed directly into the eggs (rather than folded into the center). And that makes them so much easier and less fussy. The only real challenge about making frittatas is getting the top to cook. I’d rather rely on the broiler (meaning I start the frittata on the stovetop to cook the bottom, then pop it under the broiler to finish the top).
Or sometimes I just turn to my trusty muffin pan. If you distribute the frittata mixture among the cups of a 12-cup muffin pan, you end up with 12 adorable little frittatas, individually-sized, portable, cute as buttons. Plus, they tend to cook more quickly and with even less effort than if you start them stovetop.
You can play with this concept endlessly. Add cubes of tender (cooked) potato, steamed broccoli florets, leftover rice, crumbled cooked sausage or bacon, whatever.
SOUTHWESTERN MINI FRITTATAS
Start to finish: 30 minutes
Makes 12 mini frittatas
2 tablespoons butter, divided
1 medium yellow onion, chopped
1 red bell pepper, cored and diced
Kosher salt and ground black pepper
2 cups chopped button mushrooms
1/2 teaspoon dried oregano
10 large eggs
1/2 cup crumbled queso fresco or feta cheese
Nutrition information per frittata: 100 calories; 60 calories from fat (60 percent of total calories); 7 g fat (3 g saturated; 0 g trans fats); 190 mg cholesterol; 170 mg sodium; 3 g carbohydrate; 0 g fiber; 1 g sugar; 7 g protein.
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