We love brunch. Especially when it involves family and friends. Wait, isn’t that always brunch? I think so, I don’t think of this as brunch when it’s just us eating. (But maybe we should – more fun that way…)
We have a few favorite menus for our brunches. We love the mini Frittatas. Or we also call them Frittata Muffins. Instead of one giant pan, we bake the frittatas in the muffin pan. Totally awesome because if we have to, we can make a gazillion different types of frittatas if needed. Today, we made only one kind.
I chopped up the Kalamata olives, sauteed the onions, crumbled the feta cheese and dropped a spoonful in each space. I beat the eggs with milk and spices, and poured over the ingredients.
Since we had been roasting our potatoes in the oven at 425F, we put these in at the same temperature when the potatoes had 10 minutes left (I roast potatoes with onions, garlic, rosemary, salt, pepper and olive oil for about 45 mins at 425F). The Frittata muffins take about 10 minutes. (You can also cook these at a lower temperature for longer time… like 350F for about 20-30 minutes – you’ll have to test to make sure they are cooked all the way through)
Brunch was DELISH! Kalamata Frittata Muffins, Roasted Potatoes, GF Muffins with Mandarin Oranges and Raisins and a Fresh Fruit Salad.
Kalamata Frittata Muffins
We’re cutting down on dairy here, so these are made with almond milk. You can use milk, whipping cream (my FAVE! Makes them so light and fluffy!), or even water.
Makes 24 individual Frittatas (muffin size)
- 12 eggs
- 1 pint of Kalamata Olives
- Feta Cheese (block or crumbles)
- 1 Onion
- 1 cup Almond Milk
- 1/2 Water
- Italian Seasoning
- Olive Oil
Pre-heat oven to 350F.
Dice the onion and saute in olive oil until onions are clear (or slighty browned, however you like them) If you are trying to keep the vampires away, you can add garlic. (We love garlic, but with new friends over for the first time, didn’t want to scare anyone away – they’ll get it the next time.)
While the onions are cooking, slice up the Kalamata olives and crumble the feta cheese if you bought the block. Amount you use is totally up to you. We LOVE both of these, so I load up (and munch on the olives while prepping – so buy yourself a few more).
Spoon (or sprinkle – your preference), a portion into each spot in the muffin tin.
Hand Whip up the eggs with the almond milk, water, salt, pepper and seasoning. Add a splash of olive oil. I like to let this sit for a minute, then mix again before pouring over the ingredients.
Pour egg mixture over each “muffin”, filling 2/3 full. ** These will puff up when cooking (it’s the air that was whipped into the egg mixture). Place in the pre-heated oven. Cook time is approx 20 minutes. Insert toothpick to make sure egg is cooked through. I cook until the tops are slightly browned. These do shrink when pulled out of the oven (don’t panic – they are still delish).
** I throw these together. These are AWESOME for leftovers. I don’t use a non-stick spray, the oil from cooking the onions and splash in the egg mixture usually keep them from sticking. Cooked just the right amount of time, these pop right out. These are also awesome for lunch the next day (if you have leftovers..).