White Orchid Melody

This recipe makes individual frittatas using your muffin tin.  I personally don’t care for eggs, but my family LOVES this recipe.  They look fancy enough for a special brunch, but they are easy enough for a Saturday morning treat. You could add any sort of filling to the eggs.  My version has onions, garlic, and spinach.

8 eggs
1/4 cup milk
1/2 teaspoon salt
pinch of black pepper
1 tablespoon olive oil
Onion
Garlic
fresh baby spinach
Mozzarella cheese

Preheat oven to 350° F. Beat together eggs, milk, salt, and pepper. Saute onion, garlic, and spinach. Brush the inside of a muffin tin with olive oil or coat really well with cooking spray.  Pour the eggs 1/3 full into muffin tin.  Add spinach mixture.  Pour remainder of eggs. Top with shredded cheese. Bake at 350° F until cooked almost all of the way through, about 15 minutes. Then broil until the tops are brown, about two minutes. Let rest for 5 minutes and serve.  Makes 10-12 frittatas.