Mini Frittata Brunch Bar

Name: Mini Frittata Brunch Bar
Prep time: 10 min
Total time: 40 min
Yield: 12
Ingredients: 10 large eggs; 1/2 cup cooked Mexican chorizo; 1 cup spinach, finely chopped; 1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons; 1 cup shredded mozzarella; 1 pinch coarse salt and freshly ground pepper; 1 tablespoon fresh oregano

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by: Bev Cooks

Updated Mar 7, 2017

Mini Frittata Brunch Bar

Prep Time 10 min
Total 40 min
Servings 12
Ingredients 7

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Ingredients

10 large eggs
1/2 cup cooked Mexican chorizo
1 cup spinach, finely chopped
1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt and freshly ground pepper
1 tablespoon fresh oregano

Instructions

Step
1

Begin by gathering your ingredients.
Step
2

In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
Step
3

Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
Step
4

To the pan, add the chorizo and cook until until it's softened, 5 minutes.
Step
5

Pour the eggs into a non-stick muffin tin. Sprinkle the leeks evenly into each eggy mixture.
Step
6

Followed by a good dollop of the chorizo.
Step
7

Go ahead and throw that spinach in there too.
Step
8

It would be wise to sprinkle some cheese and oregano on top of each frittata.
Step
9

Throw the whole thing into an oven, preheated to 375°F.
Step
10

Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!