Mini Frittatas

-makes 10 to 11 regular muffin tin size, or about 30 mini-muffin size

• 8 large eggs
• 1/2 cup light cream
• 1 teaspoon salt

additional mix-ins: shredded cheese, veggies, ham, bacon (cooked)--take this opportunity to

clean out your fridge and use leftovers!

-Preheat your oven to 350 degrees F and spray your muffin tin(s) with nonstick cooking spray.

-Whisk together the eggs, cream and salt. Chop the mix-ins, shred the cheese.

-Evenly portion the egg mixture into the muffin cups. (I use a 1/4-cup measuring cup for a regular-size

muffin tin.)

-Add your favorite mix-ins! You can add about 3 tablespoons of mix-ins into each mini-frittata.

-Bake for 23 to 25 minutes, until the mini frittatas are puffy. slightly brown around the edges and set in

the middle. (If you're using a mini-muffin size tin, bake for 10 to 12 minutes.)

-Give them a few minutes to cool down and they will de-puff a bit. Serve immediately.

-If you are not going to serve the mini frittatas immediately, remove them from the baking pan and put

them onto a wire rack to cool. After they've cooled, place them in your refrigerator and reheat

them in your microwave as needed.