We have blogger Cathy Branciaroli of North Wilmington to thank for the recipe. Check out her other recipes at Delaware Girl Eats.
You could take her out, but restaurants are sure to be packed for brunch. Instead, you can make these mini frittatas ahead of time, then pop them in the microwave before serving. Add toast and fruit, and you’ve got a filling meal.
- 4 oz. grated cheese, such as Gruyère or cheddar
- 8 extra-large eggs
- 1 ½ cups half and half
- ½ tsp. kosher salt and ¼ teaspoon ground pepper
- ¼ cup grated Parmesan cheese
- 1 medium sweet onion, diced and sautéedâ€‹
- 8 oz. broccoli tips, microwaved 4 minutes
- 2 to 3 sweet green or red peppers, diced and sautéedâ€‹
- Baby spinach, microwaved or sautéed till tender
- Lean chopped ham
- Leftover cooked and chopped potatoes
- ½ tsp. paprika
- ½ tsp. chili powder
- ½ tsp. cumin
Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin with vegetable spray including the top of the pan. Place an assortment of the prepared vegetables in the bottom of each tin. Add the grated Gruyère or cheddar.
In a mixing bowl, beat the eggs, half and half, salt, pepper and one of the optional spices, if using, with a fork or whisk till combined. Pour the egg mixture over the filling in each of the muffin cups to the top. Sprinkle the Parmesan on top.
Bake 25–30 minutes. A toothpick inserted in the center should come out clean. Cool for 5 minutes, then remove from the tin using a small knife to separate the edges. Makes 12 mini frittatas.