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Mini Frittata Brunch Bar

Get creative and have a whole slew of toppings for your next mini frittata party!

Recipe by BevCooks

12345

(5)

Prep Time: 10 minutes

Total Time: 40 minutes

Servings: 12 mini frittatas

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Ingredients

10 large eggs
1/2 cup cooked Mexican chorizo
1 cup spinach, finely chopped
1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt and freshly ground pepper
1 tablespoon fresh oregano

1In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
2Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
3To the pan, add the chorizo and cook until until it's softened, 5 minutes.
4Pour the eggs into a non-stick muffin tin.
5Sprinkle the leeks evenly into each eggy mixture.
6Followed by a good dollop of the chorizo.
7Go ahead and throw that spinach in there too.
8It would be wise to sprinkle some cheese and oregano on top of each frittata.
9Throw the whole thing into an oven, preheated to 375.
10Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!