mini frittatas

The only hot dish I made for the bridal party lunch was these muffin-size frittatas. And, truth be told, they were not hot but served at room temperature.

The reason is that I prepped and cooked all the food at the bride’s apartment and transferred it to the hotel…in freezing cold Chicago weather.

Actually, cooking in the apartment was a joy. The view was amazing!

Yes, that is the Sear’s Tower, also known as the Willis Tower! Pretty Cool!

Individual Frittata Muffins

• 12 large eggs
• Salt and freshly ground pepper to taste
• 1 cup cooked and drained chorizo
• 1 cup frozen chopped spinach; thawed, drained and squeezed dry
• 1 bunch green onions, thinly sliced
• 1 cup shredded mozzarella, divided
• 1 tablespoon minced fresh oregano leaves

Spray 18 muffin cups with cooking spray and preheat oven to 375 degrees.

In a large bowl, whisk the eggs together and season with a pinch of salt and pepper.

Stir the chorizo, spinach, and onions into the eggs. Stir half of the 3/4 cup of the cheese and the oregano into the eggs. Pour the mixture into the prepared muffin tins.

Divide the remaining 1/4 cup of cheese over the muffins. Bake for about 10 minutes, or until puffed up and set in the middle.

Makes 18