Individual Frittatas Recipe

Preheat and prepare pan

Preheat the oven to 375°F (190°C). Lightly grease a 6-cup standard muffin tin with the butter or spray, making sure each cup is coated to prevent sticking.

Chop and sauté vegetables

Heat 1.5 tablespoons olive oil in a medium skillet over medium heat. Add the diced onion and red bell pepper and sauté for 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Add the spinach and cook, stirring, until wilted (about 1–2 minutes). Remove skillet from heat and stir in the chopped basil. If using cooked bacon or sausage, stir it in now so fillings are evenly combined. Taste and season lightly with a pinch of salt and pepper (keep in mind eggs and cheese will add salt). Let the filling cool for 5 minutes.

In a medium bowl, crack the eggs and whisk until consistent. Whisk in the milk until combined and slightly frothy. Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and the grated cheese. Whisk again to incorporate. Optional: reserve a small handful (about 1–2 tablespoons) of shredded cheese to sprinkle on top of each frittata before baking.

Divide the cooled vegetable (and protein, if using) mixture evenly among the 6 prepared muffin cups, filling each cup about one-third full. If using optional shredded cheese inside, distribute it among cups now (about 1–2 tablespoons per cup if using).

Pour the egg mixture evenly over the fillings, filling each cup to about 3/4 full (they will puff up while baking). If you reserved cheese for topping, sprinkle a little on each cup.

Place the muffin tin on a baking sheet (easier to handle) and bake in the preheated oven for 18–22 minutes, or until the centers are set and a toothpick inserted into the center of a frittata comes out clean or with just a few moist crumbs. Rotate the pan once halfway through baking for even browning if your oven has hot spots.

Remove the tin from the oven and let the frittatas rest for 5 minutes. Run a thin knife around the edge of each cup to loosen, then carefully transfer the individual frittatas to a cooling rack or plate.

Garnish with chopped chives or parsley and serve warm. Leftovers cool to room temperature, then refrigerate in an airtight container for up to 4 days. To reheat, microwave 30–60 seconds or warm in a 325°F (160°C) oven for 8–10 minutes.