I have always kept eggs in the weekend foods category. Overpriced omelettes at brunch and lazy Sunday scrambles in my apartment. I am all for weekday breakfast planning, from smoothies to homemade granola and anything else I can sip on the subway or store at the office. But eggs are a tough one. Forget the dishes you dirty in the process – my main hesitation is the lack of portability.
Until now, eggs never really struck me as an easy-to-bring-to-work breakfast. Enter: muffin tin frittatas. They stayed overnight in the refrigerator and were just as flavorful and fluffy the next morning when I served them at an office breakfast. These frittatas may come in handy when the temperature dips below 60 degrees and I’m forced to breakup with smoothies.
Ingredients (makes 12 palm-sized frittatas):
8 eggs
1/2 cup of milk
2 and 1/2 cups of sliced mushrooms
1/2 cup of frozen spinach
1 clove of garlic, minced
1/2 cup of white cheddar cheese, shredded
1 teaspoon of olive oil
Salt, pepper, additional spices (I used paprika, oregano, and dried basil)
Directions:
Preheat the oven to 375 degrees Fahrenheit. In a saute pan, add the teaspoon of oil and minced garlic and heat over medium heat. Add the mushrooms, sauteing for about three minutes before adding the frozen spinach, oregano, paprika, and basil. Saute everything for another few minutes until the spinach has dispersed and the mushrooms are soft and shiny.
In a large mixing bowl crack all eight eggs. Add a 1/2 cup of milk (I used 2%) and whisk thoroughly until the consistency is even and no yokes remain intact.
Add some salt and pepper and pour in the spinach and mushroom mixture. Whisk for another minute.
Spray a muffin tin with Pam or rub the inside dishes with oil. This is crucial – the first batch was a bit under-sprayed and I had trouble getting the frittatas out of the pan!
Slowly pour the eggy mixture into each muffin mold about 3/4 of the way to the top. The eggs will expand as they bake and you don’t want any overflow. Top each muffin mold with a sprinkle of your shredded white cheddar.
Bake the frittatas for 15-20 minutes using a fork or skewer to test its progress (when the skewer is removed with no egg remnants, the frittata is ready to take out of the oven).
Using a knife or a rubber spatula, cut around the edges of each mold, remove the frittatas, and set on a drying rack to cool. My muffin tin only has six molds so I baked two batches of the frittatas. Serve immediately or store in the refrigerator and reheat for eating.
