Mini Omelet Cups (Alotta Frittatas)

Source: Cookbook Heaven at Recipelink.com

From: Cheap & Easy by Sandra Bark and Alexis Kanfer

Cousin Sophie hates mushrooms, your roommate is a vegetarian, and your fiancé won't eat onions. What's a brunch-making girl to do? By cooking frittatas in muffin tins, you can customize breakfast for your finicky guests. And the smaller size means a faster baking time!

Makes 6 individual frittatas

Butter or oil for greasing pan
2 tablespoons butter, melted
6 large eggs
3/4 cup milk
1 tablespoon garlic powder
2 tablespoons all-purpose flour
1/4 cup chopped parsley or any other aromatic herb
1/2 cup grated Parmesan cheese, optional
Salt and pepper to taste

Preheat the oven to 425F. Generously grease a 6-cup muffin tin and set aside.

In a large glass measuring cup (or a medium mixing bowl from which you can easily pour the mixture into the greased muffin cups), whisk the butter, eggs, milk, garlic powder, and flour together. Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, if using, and a sprinkling of salt and pepper. Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.

Playing the Field:
Add 1/2 cup of these extras to the egg mixture to kick-start your mini frittatas:
Bits of crisp bacon or small chunks of ham
Chopped tomato
Sliced olives
Chopped spinach, broccoli, or other greens
Use more than one type of cheese

Cooking Tip:
Using vegetables with a high water content -- tomatoes, spinach, broccoli, onions, mushrooms, etc.-- tends to create a moister, puffier frittata.