Pizza Frittata Nibbles
As with any frittata, you can vary the chunky bits: roasted peppers, chopped spinach or arugula, ham, more cheese or less—almost any cooked food works. It’s a great way to use bits from the fridge before you have to haul them home come Sunday.
Ingredients
- ¼ cup pepperoni diced
- ¼ cup sundried tomatoes diced
- 4 green onions thinly sliced
- 8 eggs
- ½ cup milk
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp salt
- ⅓ cup panko
- ⅓ cup grated parmesan
Instructions
- Grease a 12-cup muffin tin. Divide pepperoni, tomatoes, and green onions among prepared cups.
- In a bowl, beat eggs, milk, oregano, basil, and salt. Divide mixture evenly among cups.
- Bake in 375°F oven until top is lightly set, 13–15 minutes. Sprinkle panko and cheese overtop frittatas. Place under broiler until lightly golden, 4–6 minutes more. Serve warm or at room temperature.
Notes
Switch it up! Make mini-frittatas in a 24-cup mini-muffin tin. Reduce initial baking time to 8–10 minutes.
Tried this recipe?Let us know how it was!