This recipe for muffin frittatas just came to me this morning. So many times, I just grab 2-3 ingredients, start cooking and make up something as I go along. This was one of those.
The result was a mini frittata, perfectly portion sized. (Although, to be honest, I ate 4 or 5 of these!)
- 2 TBSP butter
- Handful of scallions (green onions), chopped
- 5 cloves garlic, minced
- 2 inches of ginger, minced
- 2 small yellow squash, diced
- 2 small zucchini, diced
- Oregano, Thyme, Nutmeg
- Sun-dried tomatoes
- 4 eggs
- 3 TBSP cream or olive oil
- 1/2 cup cheese, freshly grated
- Salt & pepper to taste
- Bread crumbs (optional)
Sauté the scallions, garlic, and ginger for 2 minutes in butter, and then add the squash and sun-dried tomatoes. Continue cooking for 5-8 minutes, or until squash is warm but not squishy. You want it to be firm but slightly soft on the outside. I also like to add a few pinches of fresh herbs at this time, as well as a single pinch of nutmeg.
In a bowl, mix the eggs, cream/olive oil, cheese, and salt & pepper.
Spoon the veggies into muffin pans. If you like, you can grease the muffin pan with butter before hand (I did). Anyway, spoon the veggies in about 2/3 full, and then pour the egg mixture on top until the cup is full. Use a knife or chop stick to kind of stir the mixture together in each cup. Sprinkle with breadcrumbs if you like (p.s. breadcrumbs make this amazing).
Bake at 400˚F for 15-20 minutes or until set and slightly brown on top.