Here’s a recipe I made up a few weeks ago. They’re small frittatas that freeze, defrost, and heat fast. A jumbo muffin pan is used to make a decent size. I only used what ingredients I had on hand. The gorgonzola was a teensy bit too strong. Next time I’ll try egg whites only and some nice sharp cheddar. Egg whites aren’t supposed to freeze well, but they might do okay with all the other ingredients. This could easily be modified with other ingredients. My basic rule was that I wanted 1 egg per frittata. I eat breakfast at work weekdays and it was nice to have something I could just pop in the microwave for a few seconds to heat up.

Mini Frittata

Ingredients
6 large Eggs
1/2 cup Canadian Bacon, Chopped
1/2 cup Gorgonzola Cheese
1 pinch salt, to taste
1 dash Pepper, ground, to taste
1 teaspoon Dried Basil
1/2 cup Green onion

Method
Preheat Oven to 350 degrees Fahrenheit.
Grease jumbo muffin pan. (I used Vegetable Oil Spray).
Mix eggs with whisk, add rest of ingredients and mix.
Bake in oven 15 minutes or until top starts to brown and middle no longer wiggles.
Place on baking rack to cool.

Servings: 6