canola or olive oil, for cooking
1/2 red pepper, seeded and diced
1 cup (250 ml) mushrooms, sliced
1/2 cup (125 mL) diced cooked ham or sausage (optional)
1 cup (250 ml) baby spinach, torn
1-2 leftover cooked potatoes, cubed (optional)
6 large eggs
1/4 cup (60 ml) milk or cream
1/2–1 cup (125–250 ml) grated or crumbled cheese salt and pepper
In a large, heavy skillet, heat a drizzle of oil over medium-high heat and saute the red pepper and mushrooms (or any other sturdy vegetables you want to use) for 4–5 minutes, until soft and any excess moisture has cooked off. Add the ham, spinach and potatoes, and cook for a minute or two, until the spinach wilts. Set aside to cool slightly.
Meanwhile, preheat the oven to 350˚F. In a medium bowl, whisk together the eggs, milk and cheese, reserving about a third of the cheese to sprinkle on top. Season with salt and pepper.
Stir the cooked vegetable mixture into the egg mixture.
Spray a regular or mini muffin tin with nonstick spray and fill each 3/4 full with the egg mixture. Sprinkle each with a bit of grated cheese. Bake for 18-20 minutes (whether they’re in the small or large muffin tin, the cooking time is about the same), until puffed and golden. Run a thin knife around the edge of each to remove from the pan. Serve hot, warm or cold.
Makes about 1 dozen large or 2 dozen small frittatas.
Leftover baked potatoes or pasta work well in these wonders!
Originally published in the May/June 2013 issue.