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(2 mini frittata)
Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add bacon, onion, zucchini and 1/2 cup of the cheese; mix well.
Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with remaining 1/2 cup cheese.
Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.
I love it! and thank you again
Cici | May 04, 2016 |
These were easy to make and very tasty. I used turkey bacon and eyeballed the onion going in, as I thought an entire onion seemed a bit much. I loved that they went in the oven so once in the muffin tin, my work was done. Next time I will use crumbled sausage in place of the bacon.
Jennifer Deckman | February 24, 2014 |
I've made this recipe lots of times and what I love is how versatile it is-- this morning I made it with McCormick's ground cumin instead of Italian seasoning and used bell peppers instead of zucchini to give it more of a Southwest flavor. It's really easy to substitute in other veggies or meats or leave something out, and the recipe is very forgiving. Great recipe!
Naomi | June 18, 2017 |