Mini Frittatas for Dinner!

Y’all, I rock the phoning in the dinner menu when the hubs won’t be home for dinner. Like, I rock it. It usually goes like this:

“Daddy won’t be home for dinner. LEFTOVERS!”

“Daddy won’t be home for dinner. BAKED POTATOES!”

“Daddy won’t be home for dinner. GRILLED CHEESE!”

Oh did you think I meant literally phone it in? Well, yeah, I guess I’ve done that a couple of times with the nearest pizza joint, but generally I just go with EASY (and not taking all the minions anywhere).

But not last night, y’all. Last night, I *did not phone it in*. Hubs was gone to see the draft with his oldest friend, and I made a new recipe that involved multiple pieces of cookware and even bacon. Yes. Yes, I did.

Here’s how it went…

First, I threw a pound of bacon into the oven on my favorite Pampered Chef Bar Pan and baked it until crispy.

 

While that was happening, I chopped up half an onion, a yellow bell pepper, a red bell pepper, and several handfuls of baby spinach. I sauteed the onion and peppers for several minutes, seasoned with Pampered Chef’s Crushed Peppercorn and Garlic Rub, then threw in the spinach for a couple of minutes. I brushed the cups of a muffin pan with grapeseed oil, then put a spoonful of veggies in every well.

 

I chopped up most of the bacon (I ate a couple of slices, and I also saved one for each toddler because… they really like bacon!), and added bacon on top of the veggies.

 

Then I whisked up 10 eggs and poured them in the wells on top of everything.

 

That was supposed to be it, but I thought “Something is missing.” That something was cheese. So I grated some sharp cheddar to finish it off. And into the oven at 350 for 22 minutes it went!

 

These were fun to watch as they baked because they puffed up beautifully. When they were done, I ran a knife around each one to remove them and served them up with slices of watermelon on the side. 50% of my children devoured them. The other 50% ate their slices of bacon and looked at me like I was crazy for asking them to eat a mini frittata. Weirdos. I will definitely make this again, as it will feed all of us: two for each big person, one for each little. This time around, we had leftovers that were enjoyed at lunch today!

For the original version of this recipe, go here. Next time I make these, I think I will use cupcake liners in my pan because even with the brushing of the grapeseed oil, cleaning this one up has not been fun. :/ But I loved that these were packed with veggies and protein!

Now, go figure out what to make for dinner for your people. Good luck!

~ Aly D

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