Mini Frittatas w. Spinach & Cheddar

I’m a breakfast person. Fluffy pancakes, hearty omelets, and crisp bacon are among my very favorite foods. Yet, much to my dismay, I’m not a morning person. I snooze until the last possible second, and I never manage to get out the door a second before I have to—so my weekday breakfasts are hardly satisfying. A hastily-buttered piece of toast and a banana is what I usually rely on. I wish I could get up earlier, allowing myself the time to make some breakfast in my own kitchen, and savor it slowly while reading the news. But that’s just not me. Making a real breakfast at home is just out of the question, and even allowing enough time to stop en route to the office is sometimes questionable. Unfortunately, this is really hard to reconcile with my appetite for breakfast food (I’m literally salivating over imaginary raspberry pancakes right now). Sound familiar? If you suffer from the same dilemma, you’ll appreciate the beauty of these bite-sized, make-ahead frittatas. I got the idea from a recipe for Crustless Mini Quiches from the ever-sensible website, The Kitchn, but I like the dense consistency of a frittata better than a quiche (which is often less eggs, and more milk). I make them on Sunday afternoons (usually while waiting on a load of laundry), and pop them in the fridge so I have a satisfying breakfast right at my finger tips during the busy work week.  Just warm them up in a microwave or toaster oven—it takes as much time as buttering that sad little piece of toast, and it’s so much better.

Mini Frittatas with Spinach, Cheddar, and Scallions (Makes 12)

4 large eggs
2 handfuls baby spinach, chopped
2 scallions, thinly sliced
3 tbsp. sharp cheddar, grated
2 tbsp. whole milk
salt & pepper

1. Pre-heat the oven to 375 degrees, and grease a mini-muffin tin.
2. In a medium bowl, beat 4 eggs. Add milk, and whisk until combined.
3. Add spinach, scallions, and half of the cheddar. Season with salt & pepper (I used about 12 turns of the mill, each), and stir together.
4. Add a small pinch of cheddar into the bottom of each muffin compartment (this makes a nice little crust). Spoon about a tbsp. of the egg mixture into each, and sprinkle the tops with the remaining grated cheddar.
5. Bake in the oven for about 13 minutes, until eggs are firm and tops are turning golden. Enjoy straight out of the oven, or wrap in tin foil and save them for busy mornings. This recipe makes a dozen (which lasted me for 3 days), and you could easily double the recipe to make enough for the entire week.