Spinach Frittata "Muffins"
An omelet is a French scrambled-egg dish, and a frittata is a kind of Italian omelet. Usually you make it in a big pan, but this recipe is for individual muffin-sized portions for a grab-and-go breakfast or lunch.
Sharp knife (adult needed)
Fork or whisk
1 (12-cup) muffin tin (see note)
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Turn the oven on and set the heat to 350 degrees. Using your clean hand or a paper towel, use the oil to generously grease eight of the muffin tins.
- Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow. Add the remaining ingredients and mix well.
- Fill 6 to 8 muffin cups to the top and, once the oven temperature has reached 350 degrees, carefully move the tin into the oven.
- Bake until the top is golden and the eggs are set, 20-25 minutes. (To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.) Remove the tin carefully from the oven and set it aside to cool.
- Once the “muffns” have cooled a bit, tip them out of the tin onto the plate. Serve warm or at room temperature, or cover and refrigerate up to 2 days.
Instead of spinach, add other favorite greens like shredded kale, chard, or mustard greens. You can also use chopped asparagus, shredded zucchini, diced cooked sweet potatoes, or corn kernels, frozen or cut fresh from the cob.
Add cup chopped fresh basil or flat-leaf parsley leaves, 2 tablespoons chopped cilantro or mint leaves, or 1 tablespoon chopped dill.
No muffin tin? No problem: use an 8 x 8-inch baking pan, 9-inch pie pan, or 9- or 10-inch ovenproof skillet instead!
Too many muffin cups in your tin? If your tin holds 12 muffins, simply put a teaspoon of water in each of the cups you aren’t using. This will help keep the pan from warping and burning in the oven.