Need a quick brunch recipe to serve to family and friends? The answer: muffinlettes.
I’ve seen the idea of making mini omelets in muffin tins and loved it. Cute little individualized omelette/frittatas/crustless quiches? I’m sold. So one weekend when I had a nice morning to myself, I did some quick experimenting and came up with these tasty morsels. Because they bake so uniformly and individually, they are perfectly elegant and so easy to make for a brunch with family or friends.
The good news is that if you’re like me and like to cook once and eat many times, then you’ll have leftovers. You can certainly enjoy 1-2 during the week for breakfast or lunch since they pack so well. 🙂
Mini Goat Cheese Frittatas
- 8 organic, free-range eggs
- pinch of baking soda
- 1/4 cup unsweetened almond milk
- 1-2 cups mixed spinach and swiss chard, cut in chiffonade
- 2-3 tbsp. goat cheese, crumbled
- 2 green onions, thinly sliced
- 1/4 cup red pepper, diced
- 12 leaves of basil, cut in chiffonade
- 3-4 tbsp. fresh parsley, chopped
- a few grates of fresh nutmeg (a generous pinch)
- salt and pepper, to taste
- coconut oil
1. Grease muffin tin with coconut oil. Distribute the filling ingredients evenly among the muffin cups in the following order: spinach and swiss chard, green onions, red pepper and goat cheese and fresh herbs.
2. In a bowl whisk the eggs, milk and baking soda until beaten. Season with salt and pepper. Grate in fresh nutmeg with a microplane.
3. Pour eggs into a liquid measuring cup for easy pouring. Carefully divide the egg mixture by pouring over the ingredients in the muffin tin. If some have less, don’t worry too much, the eggs will puff up and cook around the leafy greens. Or if you’re worried, beat up one or two more eggs, add a splash of milk and seasoning and top up the rest of the muffinlettes.
4. Bake at 375 degrees Fahrenheit for about 10 minutes until puffed and golden and a knife inserted in the centre shows no uncooked egg. Cool for about 5 minutes in the pan and then scoop them out with a spatula to serve! Save leftovers in an airtight container in the fridge and eat within 2-3 days.