This weekend I was invited to a fall-themed pumpkin carving potluck brunch. Initially I had planned on bringing a frittata with autumnal vegetables, but then decided that I wanted to try out some mini frittatas that I had been eyeing for a while. They were super easy to make (I brought all the ingredients and my muffin tins to my friend’s house) and worked perfectly for serving a large group. Everyone gobbled them up very quickly!
Mini Spanish Frittatas (makes 18)
- 12 large eggs
- 8 oz. mixed mushrooms (oyster, bella, shiitake), chopped
- 1/2 white onion, chopped
- 1 small zucchini, chopped
- 4 scallions, chopped
- 1 poblano or California chili pepper, chopped
- 1/4 cup cilantro, chopped
- 1 tsp cumin
- salt and pepper to taste
- 1 cup grated Manchego cheese
- cooking spray
Preheat the oven to 375 degrees. Heat a large non-stick pan over a medium-high flame and coat with cooking spray. Add mushrooms and sauté for about 5 minutes, or until soft. Add onions, zucchini, pepper and scallions and continue to sauté for 5 minutes.
Meanwhile, beat the eggs in a medium size mixing bowl. Add cilantro, cumin, salt and pepper. Spray muffin tins with cooking spray, coating the bottom and sides of each individual tin.
Add vegetables to mixing bowl and stir to combine. Use a ladle to scoop the egg mixture into the muffin tins. Do not fill to the top, as the frittatas will expand as they cook. Leave about an inch of space between the eggs and the edge of the muffin space.
Place the muffin tins in the oven on the same rack, and cook for 12-14 minutes. Once cooked, remove from oven and add a TB of Manchego to the top of each frittata. Turn off oven and turn the broiler on high. Put the muffin tins in the broiler and continue to cook for 2 minutes, or until the cheese is melted. Remove from broiler and use a spatula to take each frittata out. Transfer to a platter and serve immediately.