Recipe: Make Many Mini Frittatas

MAKE MANY MINI FRITTATAS
"The alliteration in the title serves two purposes. First, to remind you to make more than you might originally plan on (revelers are always going to want more than you think). Second, all those Ms mirror the sounds people make after eating these eggy beauties: mmmmmmm."



1 small bunch broccoli (about 8 ounces)
10 large eggs
1 teaspoon freshly ground black pepper
1⁄2 teaspoon kosher salt
1⁄2 teaspoon red pepper flakes
3 cups grated sharp cheddar cheese
1⁄3 cup minced fresh parsley (for garnish)

Preheat the oven to 375 degrees F.

Cut the broccoli into small florets. (You can nibble on the stems, or set them aside for another use.) Fill a large saucepan half full with water. Bring to a rolling boil and add the broccoli. Cook until the broccoli is bright green but still crisp. Drain, rinse briefly under cold water to stop the cooking, and drain again thoroughly.

Whisk the eggs in a large bowl until combined. Add the pepper, salt, and red pepper flakes. Whisk again briefly and pour into a pitcher with a good pouring lip.

Place a little broccoli and about 1 1⁄2 tablespoons cheddar cheese in every cup in a 24-cup nonstick mini muffin pan. Pour the egg mixture equally into the cups, but not filling them all the way to the brim, as the frittatas will puff up when cooking.

Place the muffin pan on the middle rack in the oven and bake for 12 to 15 minutes. Remove from the oven and cool for a few minutes.

Using a knife if needed to loosen the edges, remove the mini frittatas from the muffin pan. Place on a platter and sprinkle the remaining cheese and the parsley over the top

Makes 24 frittatas
Used by permission to Recipelink.com from Harvard Commons Press
Source: Party Snacks! by A.J. Rathbun