Tuesday, September 26, 2017

Frittata Bites with Spinach and Parmesan

Our friends recently invited us to a brunch potluck...with a bit of a twist. What set this party apart? It was a tiny food party! Everyone was encouraged to bring a bite-sized food or beverage to share. It took a while for me to figure out what I wanted to bring that would fit the theme, and settled on making frittata bites, which were quick and easy to make in my mini-muffin pan. This recipe yields about 30 tiny frittatas, which ended up being plenty to go around considering all the delicious options people brought including tiny burritos, hard-boiled quail eggs and even mimosas in miniature champagne flutes.

Frittata Bites with Spinach and Parmesan 
8 eggs
¼ cup milk
1 tablespoon olive oil
6 ounces baby spinach, chopped
2 teaspoons red pepper flakes
Salt and pepper
1 tablespoon dried minced onion
¼ cup grated Parmesan cheese

Preheat oven to 375 degrees. Beat eggs, milk and olive oil together in a large bowl. Add remaining ingredients and stir until combined. If your mini muffin pans aren’t the nonstick variety, be sure to prepare them with a little bit of cooking spray or butter. Put one tablespoon of egg mixture in each muffin cup. Bake for 10-12 minutes, until toothpick inserted into the middle of mini frittata comes out clean.