I saw these great frittatas in Stephanie’s Kitchen, and I wanted to reach in and grab one! It all sounded so simple, and I made a veggie version for breakfast this morning. They are delicious and simple and fun for kids too.
3/4 cup grated Parmigiano Reggiano or Cheese of your choice
2 tbsp Milk
2 tbsp Mushrooms, chopped
2 tbsp Cilantro, chopped
Salt and Pepper, to taste
Beat the eggs well. Add the remaining ingredients and mix to combine.
Pour into greased mini muffin pans. Bake for 10-15 minutes at 180 deg C.
Thanks, Stephanie, for a great recipe!