A traditional frittata is cooked in a skillet, but these muffin frittatas make for a filling and healthy snack or meal. Frittata muffins have the same fresh, appetizing taste as traditional frittatas, with bursts of flavor when you bite into the meat, cheese, or vegetables packed into the eggs. I am a big fan of these muffins because they embody that “no worries” concept. They are simple and inexpensive as well as healthy and flavorful. Another great advantage of this recipe is its flexibility – you can make as many muffins as you need and refrigerate the rest in an airtight container to microwave later. There is also no special equipment required other than a mixing bowl and a muffin tray, so it is perfect for cooking in those barely outfitted dorm kitchens.
One of the first lessons I learnt about Georgetown’s cafeteria is that it is practically begging to be used as a personal grocery store. The next time you are cooking in your dorm, head to the cafeteria first, container in hand, to pick up your ingredients with your $10+ meal swipe. Whether you are on a college budget or not, anyone can appreciate saving a little. For this recipe, I was able to get the spinach, bacon, cherry tomatoes, salt, pepper and butter from the cafeteria, making eggs my only purchase!
Servings: 8 muffins
½ cup of spinach leaves, shredded
8 strips of bacon (or other meat such as sausage or whatever you can get your hands on)
8 cherry tomatoes, halved
½ cup of shredded cheese (cheddar or pepper jack, for a little kick)
a pinch of pepper and salt
butter, to grease the pan
1. Preheat oven to 350°F. Grease muffin pan with butter.
2. Distribute the bacon, shredded cheese and vegetables evenly among the muffin cups.
Tip: I do not like fatty meat, so I break apart the bacon and remove as much fat as I can, which is why the recipe calls for 8 strips. Extra bacon can be a side!
3. In a bowl, combine eggs, salt, and pepper. Whisk or beat with a hand mixer until well combined (approx. 2 minutes).
4. Distribute the egg mixture evenly among the muffin cups.
5. Top each muffin cup with 1-3 cherry tomato halves, cut side up.
6. Place the muffin pan into the oven. Bake for approximately 25-30 minutes until the muffins have puffed up and are starting to turn golden.
If you want to add some more flavor, you can pick up olives, mushrooms, onions, or peppers from Leo’s as well. You can also top them off with a little salsa, a couple slices of avocado, or some hot sauce.
Recipe adapted from: http://www.theprimalist.com/basil-sausage-and-egg-muffins-mini-frittatas/