These mini Italian frittatas are a great option for brunch. They can be prepared the night before, and just need to be reheated in the morning for about 15 minutes. This recipe calls for Swiss cheese or Gruyere, but you can switch to any cheese you prefer, such as goat cheese or cheddar. You can also use mushrooms or broccoli instead of spinach. As long as you stick to the basic proportions, this recipe is extremely adaptable.
Mini Italian fritattas
- 2 tablespoons olives oil
- 1 onion, finely minced
- 1 cup baby spinach leaves, finely chopped
- 8 large eggs
- 1/2 cup half and half
- 3/4 cup grated swiss cheese or Gruyere
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 375 F. Brush a 12 cup muffin tin with olive oil.
In a saute pan, heat the olive oil to medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add the spinach and cook until wilted and all of the released liquid has evaporated, another 4-5 minutes.
Remove from heat and allow to cool for a few minutes.
In a large bowl, beat the eggs, and mix in the half and half, salt and pepper, Swiss cheese, and spinach mixture. Divide the mixture evenly into the muffin tin. Sprinkle the Parmesan cheese evenly on top and bake for 12-15 minutes, or until the tops of the frittatas have browned and puffed.
Let cool for a few minutes and remove from the muffin tin by releasing each with a small knife.