My original plan was to do a simple frittata in a pie dish, but I couldn’t decide between tuna or bacon for filling, so rather than choose, I simply made mini frittatas of both! I think mini frittatas are really practical for a couple reasons.
- You can customize the fillings to best suit your family.
- They’re pre-portioned, so you can adapt them to any appetite.
- They’re made in muffin tins, which is simply fun!
Muffin Tin Frittatas
- 8 Eggs
- 2/3 cup Almond milk
- Salt and pepper
- Mix-ins such as vegetables and cheese
- Cooking spray
- 1 can Tuna either water or oil
- 1 Tbsp Dijon mustard
- 1/4 cup Onion diced
- 1 Tomato sliced
- 3 slices Bacon
- Handful Spinach
- Preheat oven to 350 F.
- Prepare fillings. For the tuna filling, drain the tuna and mix together with mustard and onion. For the bacon filling, cook the bacon. Once it has cooled some, crumble the bacon and rip up the spinach.
- Next, whisk the eggs together with the milk, salt, and pepper. Spray muffin tins with cooking spray.
- Divide the tuna filling into 6 of the muffin tins, and the spinach and crumbled bacon into the other 6. Fill each muffin tin ¾ full with the egg mixture. Then place a slice of tomato on each of the tuna frittatas.
- Top all with shredded cheese (can be any type) to a few before sticking them in the oven.
- Bake for 10 minutes, then turn pan around and cook for another 10 minutes. Then broil for 3 minutes to brown the top. Enjoy!
Adapted from: https://michellesmithrdsecrets.wordpress.com
Notes from my family:
These got a lot of comments, most based on personal taste. First of all, everyone commented that the tuna ones seemed a little too moist, which was caused by the slice of tomato on top. Broiling them definitely helped some of the excess water evaporate, but a little longer in the oven could solve the problem completely.
My mom and brother are not huge tuna fans so they both preferred the bacon ones. My dad and I on the other hand are big tuna fans, and I personally loved the tuna, mustard, tomato combo. My dad also commented that using peppered bacon was too strong for his liking, so he would prefer them with regular bacon. Overall, everyone agreed that next time we would leave them in the oven a few minutes more and dish them out to favor everyone’s taste preferences.