My husband Demetrius was the frittata maker in our family, however when I started cooking for my parents, they wanted smaller portions. Food got lost in their fridge and they hated pulling out a large pan to cut into serving sizes. So I jumped on Pinterest and found a recipe for muffin size frittata that I have modified in several ways.
As with most good recipes, the work is in the preparation – cleaning, slicing and dicing all of the ingredients. Here’s the version the parents most enjoy!
Fry and drain one package of sage sausage. Set aside.
Saute fresh mushrooms, diced onions and red peppers. Set aside.
Clean the fresh baby spinach by removing the stems. Chop, saute and set aside.
Mix 6 or 7 eggs, 1/4 cup milk and 2 egg whites, salt and pepper. Whisk away!
Grease muffin pan well. Pour egg mixture in halfway, then begin adding all the cooked ingredients you have set aside!
Cheese: I have been adding a teaspoon of shaved Parmesan cheese before adding other ingredients, and top it off with more if I have room.
This way, it’s easy to make half the batch vegetarian if you’d like. Bake at 375-degrees for 20 minutes.
And what you wind up with are 12 mini-muffin size frittatas that are easy to serve or eat on the go! They are delicious with tomato chutney or added salsa. If you like them hot, pop in the microwave for 30 seconds to 1 minute. Also they are easy to freeze. Enjoy!
And now that the muffin portion has become a family favorite, I modified my meatloaf recipe to make in muffin tins also!!
Veggie version with green peppers instead of red – not as pretty!
