<data:blog.pageTitle/>

There are few "nice" ideas for breakfast, other than layered muesli with fruit, or stacked flapjacks!

So this is a dedication to making brunch {or breakfast} special :-) with mini Frittatas. I enjoy making individual portions, it's lovely to make variation and it also looks beautiful, so I made these in muffin pans to make small servings and this recipe makes 12.

FYI
Frittata is an egg-based dish similar to an omelette or crustless quiche with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavoured with herbs. Place of origin is Italy. {wikipedia}

What you need:
Oil or cook n spray
8 large eggs
1/3 cup full cream milk
1/2 cup grated Parmesan {or mature cheddar}
1/2 cup grated Cheddar
Salt and pepper {to taste}
Any left overs or whatever you have in the fridge {experiment}

Some ideas:
grilled veggies {chopped up into small cubs}
bacon and spinach
ham and mushrooms {cooked}
caramelised onion and cooked sausage
Steak cut into small pieces with mushrooms and onions {cooked}
Potatoes {cooked}, caramelised onion and thyme

Method:
Preheat the oven at 180 degree Celsius {before you start chopping and mixing}

Spray or oil the muffin tins well {you don't want these to stick, cause then it's a mess}

Whisk the egg, milk, parmesan, salt and pepper in a large bowl and blend it well

Put the "filling of your choice in the muffin cup and fill with egg mixture almost to the top

Sprinkle with cheddar cheese

Bake for about 10 min in a pre-heated oven until the egg mixture puffs and it is set in the centre

They will be all puffy but will settle once removed from the oven

Run a knife around the edge to loosen the frittata from the muffin pan, slide onto a platter.

Serve immediately