There’s nothing better than sleeping in on a Sunday and whipping up a simple brunch (while still in your pajamas, if you’re anything like us). These mini frittatas are great for preparing ahead of time and reheating when you’re ready to serve. And it’s a simple way to control your portions, too.
Recipes serves 5.
2 large eggs
1/2 cup of half and half or heavy cream
1 cup of cheddar cheese
1/3 cup of melted butter
1 cup of diced zucchini
1 cup of diced chicken
3 pinches of salt and pepper
1. Combine eggs, heavy cream, butter and cheddar cheese in a medium mixing bowl; mix until blended.
2. Stir in diced zucchini and chicken. Season to your liking with salt and pepper.
3. Pour into mini muffin pan, about half way for each frittata.
4. Bake at 425 degrees for 25 minutes, or until tops are golden brown.