I love frittatas. Here's why they're so great: they're always a nice brunch treat, they look amazing and everyone always seems to want seconds. But for all the reasons I enjoy them, there are just as many reasons why I hate them. They take a long time to cook and there never seems to be enough. But by using a muffin pan to make mini frittatas, you'll cut the cooking time in half and there will be more than enough for each person to have their own. You can even get an extra meal out of this tasty egg dish if you follow Parents Magazine's advice like I did and add some pepperoni and mozzarella to turn this yummy breakfast treat into an awesome dinner delight.
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