My friend, Emma, is as much a foodie as I am. We share each other’s concoctions from time to time and after sampling her baked frittata, I asked for the recipe and she kindly passed it on to me. I had the idea to take this scrumptious recipe and make my version of mini baked vegetable frittatas. These are easy to make and perfect to serve for breakfast or brunch. They will keep in the refrigerator for a few days so you can even make them ahead of time.
Mini Baked Vegetable Frittatas
½ cup milk
pinch of salt and pepper, to taste
fresh herbs, optional
½ red onion, minced
½ red or green pepper, chopped into small pieces
¼ cup frozen spinach, thawed and squeezed dry
asperagus tips, trimmed to fit
1 cup of shredded medium cheddar cheese or ½ cup soft goat’s cheese
Preheat oven to 200C/180 fan-assisted/gas mark 6. Grease muffin tray.
Mix eggs, milk, seasoning and herbs (if using). Set aside.
Chop vegetables. Sauté onions and peppers in a pan until softened.
Rinse asparagus tips and blanch in boiling water for 3 minutes. Drain and set aside.
Squeeze moisture out of thawed spinach.
Spoon the sautéed vegetables, spinach and cheese evenly in the muffin tray. Cover with egg mixture and gently mix each frattata with a fork.
Place an asparagus tip on each frittata.
Bake in oven on middle shelf for 20-25 minutes until golden on top.
Let cool for 5 minutes. Run a knife around each frittata to loosen. Serve warm or cold.