Mini Frittatas

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Sooo yummy. Made this along w/ Giada's Baked Blueberry French Toast this morning for brunch. I used two 12-muffin pans and the recipe filled 18 cups (I left about 1 cm at the top to allow for puffing. I cooked them for 15 minutes and they were perfect! You can add anything you want to them; I used ham and red peppers but sauteed each first with a little butter before adding to the egg/milk mixture.

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Didn't have a mini muffin pan, so I cooked it in a regular muffin pan. Just have to cook a tad longer. Very simple recipe and delicious. My dad took them to work, and they're great for on the go breakfast.

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I used half and half instead of milk, They came out kind of rubbery and did not brown at all on the top, like in the picture. Would the difference in milks create this problem? If not, did anyone else have them come out rubbery and not at all browned? They were totally puffed up after 10 minutes so I took them out. Taste was great. Texture was awful. Any suggestions for better frittatas would be great.

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Whole family raved about them! I modified- 1. Used regular muffin tins. 2. Added broccoli and onion. (sauted them first. 3. Used 2 percent milk. EXCELLENT!

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Extremely easy and a crowd favorite!

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Everyone loved them. I added a bunch of add-ins to make all several different ones. My 4-year-old wants then every morning!

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I made these for a charity event I was hosting and they were the biggest hit of the event!! I doubled the recipe, used proscuitto instead of regular ham and topped each muffin with more shredded parmesan - but they were quick and easy and delicious!

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This was a really easy and basic recipe that can be tweaked in many ways. It's one of the few things my 2yo grandson will eat for breakfast. Was at my daughter's house and decided to make it for him one morning. She did not have parsley so I added frozen petite peas.

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I like many of Giada's recipes, but this is very blah. Texture isn't good with just milk. Doing this preparation/presentation with a quiche base is much better. I expect more from a Cordon Bleu chef even though I know she's creating easy recipes for the everyday cook. But "everyday" and "easy" doesn't have to mean blah.

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My entire family loves these. I now make them every week, varying the ingredients, so the kids have a quick breakfast on weekdays. Thanks for such a tasty, versatile recipe!