MUFFIN TIN FRITTATAS RECIPE - (4.2/5)

Muffin Tin Frittatas Recipe - (4.2/5) image

Provided by luvs2cook

Number Of Ingredients 14

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8 large eggs
1/4 cup half-and-half
1/2 teaspoon pepper
1/4 teaspoon salt
1 recipe frittata filling
Mushroom, Chive & Gruyere Filling
2 tablespoons olive oil
10 ounces cremini mushrooms, trimmed and sliced thin
8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
1 large onion, chopped fine
1/2 teaspoon salt
2 garlic cloves, minced
6 ounces Gruyère cheese, shredded (1 1/2 cups)
3 tablespoons minced fresh chives

Steps:

Egg Mixture Directions: 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray. Whisk eggs, half-and-half, pepper, and salt together in large bowl. 2. Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve. Filling Directions: Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms, potatoes, onion, and salt and cook, stirring occasionally, until potatoes are tender, 10 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer to bowl and let cool for 15 minutes. Stir in Gruyère and chives.