Cricut Cardiologist

Mini Egg Frittatas with Cherry Tomatoes

This is an adaptation of a REALLY delicious recipe from Fresh Thyme Farmers Market that is, sadly, no longer available on their website (don't you hate that?). It makes the BEST little egg frittatas in a muffin tin, that I've ever made, and if you check my Pinterest board, you'll know how many of these recipes  I've collected and tried. The cherry tomato halves make the frittatas, so don't skip them.

Mini Egg Frittatas with Cherry Tomatoes
Makes 12 regular-size muffins

• Non-stick olive oil cooking spray
• 2 tsp. extra virgin olive oil, divided
• 1 (5 oz.) pkg. baby spinach, rough chopped
• ½ of a large red bell pepper, diced small (¼")
• ¼ cup finely chopped onion 
• 1 tsp. minced garlic
• ½ tsp. crushed red pepper
• 7 large eggs
• ¾ cup 2% milk (I use 1%)
• 1 teaspoon fine sea salt (or Kosher)
• ¾ cup (90gm) shredded sharp Cheddar cheese (I use 1 T. Kraft fat-free cheddar per muffin = ¾ cup) 
• ⅓ cup chopped sun-dried tomatoes (I use dry pack) 
• 2 oz. deli ham, chopped small
• 18 cherry tomatoes, halved

1. Preheat oven to 400°F. Spray a 12-cup, regular muffin tin with cooking spray.

2. In a 10-12" skillet, heat 1 tsp. oil over medium high heat. Chop spinach and cook for 3 minutes or until spinach is wilted, stirring constantly. Add garlic and crushed red pepper flakes, and cook for 1 minute more. Transfer spinach mixture to a clean kitchen towel or several layers of paper towels, cool for 5 minutes, and wring over sink to remove moisture (hot!); set aside in a medium bowl.

3. In the same pan, heat remaining 1 tsp. oil over medium heat. Cook bell pepper and onion for 3 minutes, or until tender. Add to spinach mixture

4. In a small mixing bowl with a pouring lip (or a 2-4 cup glass measure), beat eggs, milk and salt together; set aside.

4. Layer the spinach mixture (with the bell peppers and onions), cheese, sundried tomatoes, and ham evenly in the cups of the prepared muffin tin. 

5. Add egg mixture to each cup, filling almost, but not quite, to the top. (If you come up a little short on the last few, just borrow some of the liquid from the other cups  until all are evenly filled.) Top each muffin with 3 cherry tomato halves, placing them with cut-sides up, and slightly embedding them into the muffins. 

6. Bake 15-20 minutes, or until egg mixture is set and tops begin to brown (mine took 19 minutes). Cool 5 minutes in the pan before serving. (They will be beautifly puffed when they come out of the oven, but will, sadly, deflate as they sit. Still scrummy, though!) Serve as is, or with salsa and sour cream. These reheat well in the microwave on a medium power (5), until warm (microwaves vary, so I'll leave the time up to you - start with 20 seconds, and go from there), and they also freeze well, and can be reheated while still frozen, though I don't remember how long it takes ... do use a gentle power setting when heating/reheating an egg dish, though. I like '5' on my microwave.

I hope you try these - my delicious! ❤️