Super easy muffin-tin frittatas let you socialize with brunch guests instead of slaving in the kitchen. (RECIPE)
QUICK & EASY | In a few weeks, I’ll be hosting a post-wedding brunch. I want to serve something eggy, but I don’t want to hang around in my kitchen cooking eggs when I could be kibitzing with our guests. My friend Kerry suggested that to save time and whole lot of stress I might want to make muffin-tin frittatas, either baking them in advance (and rewarming them before serving) or mixing the ingredients ahead of time, plopping them into tins and popping these into the oven when we start to lay out our spread.
I’ve prepared frying pan frittata plenty of times but never the muffin-tin variety. It isn’t a whole lot different, although you do need to oil every crevice of your baking tin before scooping ingredients inside it. If you don’t, your savoury eggy cupcakes will be a hot mess when you try to pull them out of the pan.
The Internet is awash in muffin-tin frittata recipes. Martha Stewart and Giada de Laurentis both have good ones (CLICK HERE and HERE to check them out), but I like the one pictured above on cookbook author and food stylist Gaby Dalkin’s website, whatsgabycooking.com (CLICK HERE to get it). —C. Rule
Photo: Gaby Dalkin