— Serves 6
Whisk together a few eggs, milk and some fillings, pour it all into a muffin pan and you've got breakfast. Not only that, you can make these tasty little frittatas weeks in advance and pop them in the freezer. Just warm them up in the microwave for a couple of minutes. Baking with a small ball of mozzarella or other type of cheese inside makes for a nice, gooey surprise when you cut into them.
8 large eggs
1/4 cup milk
4 teaspoons seeded, minced red bell pepper
2 teaspoons finely chopped chives
1/2 teaspoon celery seed
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Twelve 2,5cm mozzarella balls (plain or marinated)
Small sweet or hot peppers, for garnish (optional)
Small basil leaves, for garnish (optional)
Preheat the oven to 180 degrees.
Line a standard-size, 12-well muffin pan with baking paper or silicone liners.
Whisk together the eggs and milk until well blended, then mix in the bell pepper, chives and spices.
Place a mozzarella ball in the bottom of each muffin cup, then evenly distribute the egg mixture among them, so that each cup is about three-quarters full.
Bake (middle rack) for about 30 minutes, until the frittatas are puffed and set; they will deflate a bit as they cool.
Serve right away, garnished with the peppers and basil, if desired.
Or allow them to cool to room temperature before storing. If freezing, place the frittatas (unmold them first from the silicone liners, but paper liners can stay on) on a baking sheet and set them in the freezer until frozen, then you can place them in a plastic zip-top bag or other freezer-safe container.
The Washington Post