Mini Frittata Brunch Bar

Steps

• 1

  Begin by gathering your ingredients.

  
• 2

  In a large bowl, whisk the eggs and season with a pinch of salt and pepper.

  
• 3

  Heat 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.

  
• 4

  To the pan, add the chorizo and cook until until it's softened, 5 minutes.

  
• 5

  Pour the eggs into a non-stick muffin tin. Sprinkle the leeks evenly into each eggy mixture.

  
• 6

  Followed by a good dollop of the chorizo.

  
• 7

  Go ahead and throw that spinach in there too.

  
• 8

  It would be wise to sprinkle some cheese and oregano on top of each frittata.

  
• 9

  Throw the whole thing into an oven, preheated to 375°F.

  
• 10

  Bake 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!