Mini Frittatas

You don’t need me to tell you how to make a frittata, mini or otherwise. There are tons of recipes a Google search away from some of the best chefs in the world. There is no one “right way” to make a frittata as far as ingredients go. Nevertheless, there are some ground rules. Using eggs is an obvious one. Let me clue you in on a few other ones that I learned from trial and error...

Eggs do not contain enough moisture. I always add water, milk, half and half, heavy cream, or crème fraîche when I make scrambled eggs. You should do the same for frittatas. Baking in the oven will dry them out quick, so I usually add about a half to three-quarters cup of water to my eggs. Almost all of the ingredients should be cooked thoroughly. Nothing except the eggs and cheese should be raw. Bacon should be cooked crisp and crumbly. Frittatas are normally made in a cast iron pan. Mini frittatas are made in muffin pans. Make sure to grease the wells even if they’re silicone. I like to use coconut or olive oil spray. Don’t add seasoning before pouring into the muffin wells. Large and heavy spices that do not dissolve will remain at the bottom of the mixing bowl. Add all seasonings and ingredients after the eggs have been poured into the muffin pan. Cheese is usually sprinkled on top unless it’s ricotta or cottage cheese, which get added into the mix. I like to use a Mexican cheese blend rather than straight cheddar.

Trader Joe’s sells something called “Everything but the Bagel Sesame Seasoning Blend” that is great on just about everything and frittatas are no exception. Buy it!

You can make these in advance. I like to slightly undercook them and store covered in the refrigerator until needed. A microwave oven is perfect for reheating.

Ingredients

12 eggs
½ cup (240 g) water
12 slices bacon
Mexican blend shredded cheese
Trader Joe’s Everything but the Bagel Sesame Seasoning Blend

Directions

1. Preheat the oven to 350 °F. Grease the wells of a muffin pan and set aside.
2. In a large mixing bowl or 8 cup Pyrex measuring cup, add eggs and water. Beat with an electric mixer on high.
3. Pour into the muffin pan. Crumble one slice of bacon into each well. Sprinkle seasoning and cheese into each one.
4. Bake for 18 minutes or until done.