This mini cheese and vegetable frittatas recipe is super easy and delicious. When I prepare these frittatas, they disappear quickly and the compliments don't stop. AND, depending on how much cheese you add, these frittatas are fairly healthy. Pre-heat the oven to 450°. You will need cooking spray and muffin pans - I use disposable pans with a plastic lid for easy storage.
You can add a variety of veggies to these frittatas. Onion, bell peppers and hot peppers (to name a few). I prefer mushrooms and broccoli or broccolini. Ingredients..
Quarter the mushrooms and cut the broccoli florets into bite-sized pieces. The veggies should be similar in size. Cut the Roma tomatoes into thin slices. Stem and mince the fresh thyme. This Modern Sprout Herb Pull and Pinch Dish is great for stemming herbs. Pull the herb stem through the appropriate sharp, beveled hole and the herbs will collect in the dish. It's super easy.
I like Italian blend shredded cheese, but you can use any cheese. Sometimes I put a little shredded sharp cheddar at the bottom of the muffin cups for a little extra cheesiness. I'm a huge fan of cheese.
Set the veggies aside and prepare the eggs. Use one egg per muffin cup - If you're making 6 frittatas, crack 6 eggs into a bowl or large measuring cup. Add a little milk (for fluffiness), salt, pepper and seasoning (to taste). I use William Sonoma pizza seasoning. Mix the eggs well and put in the fridge to keep cold.
Place a frying pan over medium-high heat. Add a little olive oil (I like truffle olive oil) and sauté until the mushrooms have a little char along the edges. You can also add a little salt and pepper (to taste). Sometimes I add thinly sliced chives. It is important that you cook the mushrooms prior to putting them in the egg mixture. Otherwise, they will not cook properly in the oven.
Spray the muffin pan with a little cooking spray. Divide the broccoli and mushroom pieces evenly in the muffin cups. Make sure there are equal amounts of each. The veggies should fill half the cup.
Pour the egg mixture into the muffin cups. Don't fill to the top, because the frittatas will rise while baking. Top the veggie and egg mixture with cheese. You can also add a little cheese to the muffin cup before putting the veggies - for extra cheesiness.
Place two slices of Roma tomato over the cheese and spray with a little cooking spray - this will allow the fresh thyme to adhere to the Roma tomato slices. Sprinkle the fresh thyme over the frittatas and place in the oven. Bake at 450° for 20-22 minutes.
Once the frittatas are done, remove from the oven and serve immediately. I like to serve my vegetable frittatas with hot salsa. You can also sprinkle with parmesan cheese or serve with finely diced hot peppers. To make your dish more interesting and healthy, add sliced avocado with a little olive oil and salt. This is one of my favorite sides. Enjoy.. 
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