[Recipe] Veggie-Packed Muffin-Tin Frittatas | On Staying Home and Finding Comfort in Simplicity

“The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest.”
— Thomas Moore

As we enter week 10 of our stay-at-home “adventure” here at our home in rural New Hampshire, we’ve settled into a routine of sorts. There is a predictable monotony to our days that comforts me, a stark but welcome contrast to the unpredictable outside world, each day bringing more of the same, the demarcation between our days blurred together.

And yet, in some ways, each day is different, bringing with it new challenges, more reasons to be anxious, a shift in mood. When it all gets to be too much, I head into the kitchen. Some days I want to get lost in the kitchen for hours—to escape from the frightening, depressing news; to distract my mind from worry; to find some sense of control and purpose in an unpredictable time. And some days, just the thought of planning and preparing 3 meals a day, plus a seemingly endless amount of snacks, for my family of 4 can be overwhelming.

If you have kids at home, especially active, growing boys, then I don’t need to tell you that they’re always hungry. (How did they ever make it through their days at school without eating every hour? One of life’s eternal mysteries, I suppose.) Even if you regularly cook for your family, perhaps you, too, have been surprised by the sheer amount of food your family consumes when cooped up at home, or by the utter relentlessness of making meals. (I’ve lost count of all the meals and snacks I’ve made since we’ve been home, but if I had to guess, I’d say the number is at least one zillion.)

What has surprised me even more, however, is how quickly the Quarantine Kitchen Fatigue set in for me. (I totally made up this term, but after chatting with other home cooks, I’m totally convinced it’s a thing.) Way back in March, at the beginning of our stay-at-home order, I was looking forward to finally tackling some more-ambitious dinner recipes and complicated baking projects. So many grand ideas! And although I accomplished a few such projects early on (cinnamon rolls! lasagna! bread!), I soon realized that this was a pace I could not sustain indefinitely. The results of these delicious endeavors that took the better part of a day to make were so quickly devoured by my hungry boys, I’d inevitably find myself back in the kitchen again (Wait! I still need to make dinner?!), when all I really wanted to do was take a nap.

The kitchen is and has always been my refuge, and as much as I’m enjoying spending more time in the kitchen, I also don’t want to spend ALL my time in the kitchen.

I’m still trying to find that balance between slow, meditative baking projects to feed my need for distraction and quiet the chatter in my mind, and quick, simple meals to feed my hungry family without losing my mind. There’s comfort to be found in simplicity too, and for now, I think I’ve arrived at a compromise: I’m saving the more-ambitious cooking and baking projects for the weekend (and the occasional weekday afternoon when I need a diversion that only my kitchen can provide), but the rest of the week, I’m trying to be more strategic with my time in the kitchen (e.g., batch-cooking grains, making a big pot of beans, roasting extra vegetables—creating intentional leftovers to make quick work of future meals), and leaning on flexible, make-ahead recipes that don’t require as much mental energy or time to execute, like these easy muffin-tin frittatas.

I first developed the recipe for these mini frittatas last year for my after-school kids cooking classes, and since I’ve been making them a lot lately here at home, I thought it was time to share them with you. I taught this recipe as part of a breakfast unit, but they can really be eaten any time of day. If you enjoy omelets or frittatas, then I think you’ll love these just as much, if not more. I worked on this recipe for many months, tweaking the ratio of eggs/milk/cheese/veggies until it was exactly right. They’re fluffy and flavorful, and the cute little muffin shape gets kids especially excited to eat them. It’s the sort of simple, practical recipe that I fall back on a lot right now: It makes use of ingredients that are likely already in your pantry and fridge; it’s adaptable to whatever veggies you have on hand; and it’s quick and easy enough to make that you’re not spending all day in the kitchen, but you have plenty to show for your (minimal) efforts.

These muffin-tin frittatas were a big hit in my cooking classes, and the recipe provided the perfect opportunity for my students to practice a variety of culinary skills: chopping vegetables, cracking eggs, measuring dry and liquid ingredients, whisking ingredients together, using the oven safely. These simple kitchen tasks also make this an ideal recipe to make together with your kids (or for your kids to make themselves). Indeed, I’ve been making these mini frittatas with my boys nearly every week since March, varying the veggies each time, and the whole process actually goes more quickly as each of us has taken on a preferred role: My 15-year-old preps and chops the vegetables; my 10-year-old cracks the eggs and measures the milk. (My patient husband cleans up behind us.) Before we know it, the egg muffins are out of the oven, and we have a protein- and veggie-packed breakfast/lunch/snack that keeps several days in the fridge and requires nothing more than a quick reheating in the microwave or toaster oven when hunger inevitably strikes.

It feels shortsighted to talk about a silver lining when so many people are suffering right now (and to be clear, no one has ever accused me of being an optimist), but if I can glean an ounce of positivity that has emerged from this pandemic, maybe it’s this: With both of my school-aged boys at home, their evenings and weekends free from homework and sports, they’ve actually been gravitating more towards the kitchen, and not just to ask for more snacks: They’re asking to cook with me more, even offering to help make dinner! Perhaps they, too, are seeking refuge in the kitchen, or comfort in being useful. Or maybe it’s a way for them to connect and do something more hands-on after long days of attending school through a computer screen. But I’ve learned as a parent not to look a gift horse in the mouth, so I welcome my eager helpers into the kitchen without question.

Of course, the allure of baking (and eating) fun treats like cinnamon rolls or brownies is often what drives my boys into the kitchen. But since we can’t subsist solely on butter and sugar, I’ve also been trying to use our time together in the kitchen to teach them how to cook a few simple, nourishing meals that will serve them well into adulthood. Sure, involving the kids in making dinner (or breakfast or lunch) means it’s going to be messier, and it’s likely to take longer, but if it’s time we’re spending in the kitchen anyway, at least it keeps them engaged, and we end up with something to eat for our efforts. And maybe during a scary time, we’re creating some fond memories for our kids to look back on some day.

Sometimes I think about what we’ll remember most about these strange times, and which of these things we’ll carry with us once it’s safe to resume our regularly (over)scheduled lives. Will we continue to prioritize family meals together, with time to linger at the table? Will we eagerly return to our routine of weekly restaurant dinners and takeout pizzas? Will we welcome the break from cooking that these conveniences provide, or will we discover that we much prefer our at-home meals and the rituals that come with them? Will my teenager still want to—or even have time to—cook with me in the kitchen? Only time will tell, but I hope that some of the vestiges of this challenging time include a greater appreciation for home-cooked meals and all that goes into them, and kids who know their way around the kitchen and can cook a meal for themselves (or for the whole family!) once in a while. Maybe start with these simple muffin-tin frittatas, let the kids take the lead, and see what happens.

Veggie-Packed Muffin-Tin Frittatas, Two Ways

 

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There are dozens of possible filling combinations for these muffin-tin frittatas, limited only by your imagination, your family’s likes and dislikes, and what you have on hand. This recipe is incredibly versatile and a great way to use up any leftovers or extra veggies you might have languishing in the back of your fridge. I share with you below how to make 2 of our favorite combinations—Broccoli and Cheddar, and Spinach, Red Pepper, and Feta—but you can think of these as a starting point for your own creations too. Just keep in mind that some veggies work better in the frittatas when they’re cooked (e.g., broccoli), but others are fine to mix in raw (e.g., spinach and other greens), so if you want to save yourself the extra step of pre-cooking the veggies, choose your add-ins accordingly. (See the Notes section below for more guidance.)

These mini frittatas are a great make-ahead breakfast option that can help get your day started on the right nutritional foot, with plenty of protein from the eggs and dairy and a serving of good-for-you vegetables. But as I mentioned above, they can be eaten any time of day: Serve one or two of these frittatas with a slice of whole-grain toast for breakfast, with a simple green salad (or fruit salad) for lunch or dinner, or even on their own as a quick, nutritious snack.

One last note before we begin: I bought a silicone muffin pan specifically for making these mini frittatas in my cooking classes, after testing them in older metal muffin tins and discovering that they tend to stick to the pans. However, if you have only metal muffin pans, try to use a nonstick pan if possible, and be sure to *generously and thoroughly* grease the pan or spray it with nonstick cooking spray for easier removal of the frittatas. Alternatively, you can line the pan with reusable silicone baking cups (like these), which will also help keep them from sticking.

VEGETARIAN, GLUTEN-FREE

Yield: 12 mini frittatas

Author: Wholesome Family Kitchen

Ingredients

For the base recipe:

• • Olive oil or nonstick cooking spray for coating muffin pan
• • 8 large eggs
• • ½ cup milk (Full-fat whole milk yields the creamiest results, but low-fat milk will also work. I’d just avoid using nonfat milk, as it can make the frittatas watery.)
• • ¼ cup grated Parmesan cheese
• • ½ teaspoon kosher salt, or to taste
• • Freshly ground black pepper, to taste
  
  

For the Broccoli and Cheddar Frittatas:

• • 2 cups steamed broccoli cut into small bite-sized pieces * (see below for cooking tips)
• • ½ cup shredded sharp cheddar cheese, plus more for sprinkling on top if desired
  
  

For the Spinach, Red Pepper, and Feta Frittatas:

• • 1 cup finely chopped spinach (Other greens such as kale or Swiss chard also work well.)
• • 1 cup finely chopped red bell pepper
• • ½ cup crumbled feta cheese, plus more for sprinkling on top if desired (I also love using crumbled goat cheese, but my boys prefer feta.)

Instructions

1. Preheat the oven to 350° F. Generously coat a standard-size 12-cup nonstick muffin pan with olive oil or nonstick cooking spray. (For extra insurance that the egg muffins won’t stick to the pan, use a silicone muffin pan.)
2. Crack the eggs into a large bowl, and beat them with a fork or whisk until well blended. Whisk in the milk, Parmesan cheese, salt, and pepper, then stir in the vegetables and cheese of your choice.
3. Scoop the egg mixture into the prepared muffin pan, dividing the mixture evenly among the muffin cups, about a scant ⅓ cup in each. (I like to use a ⅓-cup measuring cup or a small ladle for this step.) Sprinkle a little extra cheese on top of each muffin cup, if desired.
4. Carefully transfer the pan to the preheated oven, and bake until the eggs are puffed and just set in the center, about 25 minutes. (Rotate the pan halfway through the baking time to ensure the frittatas cook evenly.)
5. Remove the pan from the oven and let cool on a wire rack for a few minutes. (The frittatas will deflate as they cool; this is normal!) Run a thin spatula or butter knife around the edges of each frittata to help remove them from the muffin pan. Serve warm, or allow the frittatas to cool completely before storing.

Notes

MAKE AHEAD:
The mini frittatas will keep in an airtight container in the refrigerator for 3 to 5 days. When hunger strikes, place 1 or 2 frittatas on a microwave-safe plate and microwave on high power for 30 to 40 seconds, or until heated through and steaming. (Keep in mind that my microwave is quite old and has less power than most, so your microwave time will likely vary.) Alternatively, you can reheat the mini frittatas in a warm oven or a toaster oven.

GET CREATIVE:
There are really no hard-and-fast rules for what constitutes an “acceptable” filling for these mini frittatas. Let your palate be your guide: If you think the ingredients would taste good with eggs (especially if you’ve previously enjoyed a particular flavor combination in an omelet or a quiche), then they’ll probably make a yummy filling for your frittatas.

You can substitute 2 cups of your favorite vegetable(s), chopped into small, bite-sized pieces, for the vegetables in the main recipe above. Depending on the veggies you choose, you might not need to pre-cook them before adding them to the egg mixture. For example, spinach and other greens don’t release a lot of water as they bake in these frittatas, so they don’t need to be pre-cooked. Other vegetables, however, might release too much moisture and make the frittatas watery (e.g., mushrooms, zucchini) and/or won’t be fully cooked through by the time the frittatas are done (e.g., potatoes). For these veggies, it’s best to cook them first before adding them to the egg mixture (a quick sauté in a little olive oil should do the trick). You can also use leftover cooked vegetables, regardless of how they were cooked—sautéed, roasted, or steamed. Just be sure the veggies are at room temperature (cooled after cooking or brought to room temperature after being in the fridge) before adding them to the egg mixture. And if you have any particularly vegetable-averse kiddos (or adults) in your household, you might find that finely chopping the vegetables in a food processor so that they nearly disappear into the frittatas can help make pickier palates more willing to try them.

As for the cheese, you can substitute ½ cup of your favorite cheese (shredded, grated, or crumbled) for the cheese in the recipe above. You can also swap out the ¼ cup of grated Parmesan cheese in the base recipe for an additional ¼ cup of the cheese of your choice. I like the extra layer of flavor that the Parmesan adds to the frittatas, but it’s totally your call.

My carnivorous boys would also like to point out that cooked, crumbled bacon or cooked, diced ham are welcome additions to mini frittatas.

And if you want to “dress up” these frittatas or add another boost of flavor, you can serve them with a dollop of salsa or pesto, a few slices of avocado, or a sprinkle of fresh herbs.

One last tip: The base recipe halves neatly, so if you’d like, you can make 2 different flavors of frittatas in a single muffin tin. Just mix up 2 half batches of the egg base (4 eggs + ¼ cup milk + 2 tablespoons Parmesan cheese) in 2 separate bowls, adding a different filling (1 cup veggies + ¼ cup cheese) to each, then divide each egg mixture evenly among 6 muffin cups.

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1. Thoroughly rinse a head of broccoli under running water and pat dry. Cut away and discard the thick bottom stem, then cut up the rest of the broccoli into large florets with some stem attached, trimming away any tough, thicker stems.
2. Fill a large pot with just enough water to reach the bottom of a steamer basket (about 1 inch of water in the bottom of the pot). Place the steamer basket inside the pot, set the pot on the stove over high heat, and bring the water to a boil.
3. Add the broccoli to the steamer basket and cover the pot with a lid. (If you don’t have a steamer basket, you can simply put the broccoli directly into an inch of boiling water.) Reduce heat to medium and let cook for 3 to 4 minutes, or until you can pierce the broccoli with a fork. (The broccoli should be bright green in color; if it turns olive green or brown, the broccoli is overcooked.)
4. Using tongs, carefully and quickly transfer the steamed broccoli from the pot to a colander, then run cold water over the broccoli to stop the cooking. Let the broccoli fully drain in the colander and cool to room temperature. Shake off any excess water before chopping the broccoli into bite-sized pieces for the frittata. (If it helps to make your life easier, you can store the cooked broccoli in an airtight container in the fridge for a day or two.)

Did you make this recipe?
I’d love to hear how it turned out for you, especially if you found a unique filling combination you enjoyed! Leave a comment below and/or share a picture on Instagram with the hashtag #wholesomefamilykitchen!