- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup finely diced onion
- 1 clove garlic, minced
- 4 ounces baby bella mushrooms, chopped small
- 2 tablespoons chopped parsley
- 8 large eggs
- 1 cup half-and-half
- 4 ounces fontina cheese, grated or diced small
- 4 tablespoons fresh grated Parmesan cheese
- Fresh basil leaves and cherry tomatoes for garnish
Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with 1 tablespoon olive oil, including the top of the pan. Set aside.
Place a large non-stick skillet over medium heat, adding the remaining 1 tablespoon of olive oil. Add the diced onions, minced garlic, 1/4 teaspoon of salt, stirring to combine, cooking for 2-3 minutes until soft. Add the chopped mushrooms, 1/4 teaspoon of salt, cooking for another 2-3 minutes. Turn off the heat, allow to cool. When cool, stir in the chopped parsley. Divide the mixture among the 12 muffin cups, about 1 tablespoon in each muffin cup. Top the mixture with the grated fontina cheese, about 1 tablespoon per each muffin cup. Set aside.
In a 4-cup liquid measuring cup, add the eggs, whisking to combine. Add in the half-and-half, and 1 teaspoon salt, whisking to combine. Pour the egg mixture evenly over the filling in each muffin cup, filling to nearly the top. Sprinkle each with a small amount of grated Parmesan cheese.
Bake the frittatas for 18-20 minutes until puffed and lightly browned on top. Cool in the pan for 5 minutes, using an offset spatula to remove the frittatas onto a serving platter. Garnish with fresh basil and halved cherry tomatoes. Serve warm or at room temperature.
Featured Market Ingredients:
- Carfagna’s Olive Oil
- Fresh Eggs
- Baby Bella Mushrooms
- Fontina Cheese
- Parmesan Cheese
- Fresh Basil
Frittata is a type of Italian omelet that has been a staple in the country’s cuisine for centuries. Originating from the region of Naples, frittata is a dish that has been adapted and changed over time to create a range of variations that are popular all over the world.
Frittatas are a great way to serve eggs for breakfast or brunch. These are individually baked in a muffin pan so everyone gets their own. Perfect for breakfast with the family or brunch for a crowd.
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Recipe: Cindy Ramsey
Photo: Cindy Ramsey