Welcome to my morning kitchen. My favorite thing to make bright and early… mini frittatas!
I love to make them on a Sunday morning, or they are perfect for a mimosa brunch with the ladies!
You can make them as delicious, healthy, light or heavy as you want, so please take this recipe as more of a guideline than anything:
Melanie’s Morning Frittata
- Nonstick cooking spray
- 10-12 white corn torillas
- 8 large eggs
- spinach, broccoli, peppers, onions, tomatoes (whatever veggies you like and have in your fridge)
- 1/2 cup milk
- 1/2 teaspoon freshly black pepper
- 1/4 teaspoon salt
- generous pinch of garlic powder
- 1/3 cup freshly grated cheese (parmesean, swiss, chedder) whatever you have!
- 2 tablespoons chopped fresh cilantro, basil or chives
Preheat your oven to 375 degrees F.
Spray your cupcake pan with nonstick spray (about 8).
Fold your corn tortillas in half to rip them into 2 and use 1 half to make your frittata cup lining- 1/2 tortilla per muffin “cup” (see photo for clarity). Put the rounded section up and flad side down, so it looks like a half moon. Once you’ve lined about 8 frittata cups, rip up a few more tortillas to fill the bottom of the cups as best you can (the egg will fill in the rest, so no worries about being perfect).
Fill the bottom of each frittata cup with the veggies you have chosen (I prefer spinach, onions, tomatoes).
Whisk the eggs, milk, salt, pepper, and garlic powder in a bowl.
Fill the frittata cups with the egg mixture (almost to the top), then sprinkle the cheese on top.
Bake until the frittatas puff up like a cupcake, set in the center and the top is golden brown, about 20-40 minutes.
Using your spatula or knife, loosen the frittatas from the muffin cups and slide them onto a serving platter.
Top with fresh cilanto, basil, or chives (whatever you have chosen).
Serve right away with hot sauce (for your man), salsa, or plain- whatever your preference!