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Frittatas have long been celebrated as a versatile meal option, offering a delightful way to combine eggs with a variety of ingredients. These Italian-inspired dishes can be enjoyed for breakfast, brunch, or even as a snack, making them a staple in many households. The beauty of a frittata lies in its adaptability; it can be filled with whatever ingredients you have on hand or what’s currently in season. As we transition into the fall season, the flavors and textures of autumn vegetables present an irresistible opportunity to create a delicious mini egg frittata filled with seasonal produce.

Mini Egg Frittatas with Fall Veggies

Discover the joy of Mini Egg Frittatas with Fall Veggies! This versatile recipe combines eggs with seasonal produce like butternut squash and Brussels sprouts, creating a nutritious and flavorful meal perfect for breakfast, brunch, or snacks. Packed with vitamins and easy to customize for dietary preferences, these bite-sized delights are great for meal prep or gatherings. Explore the simple steps to whip up these tasty treats and enjoy the delightful flavors of autumn.
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Ingredients
  

6 large eggs

1 cup butternut squash, peeled and diced into small cubes

1 cup Brussels sprouts, trimmed and halved

1/2 cup red onion, finely chopped

1 cup baby spinach, roughly chopped

1/2 cup shredded cheddar cheese (optional for extra flavor)

1/4 cup milk or cream for creaminess

1 teaspoon olive oil

1 teaspoon garlic powder to enhance flavor

1/2 teaspoon smoked paprika for a hint of smokiness

Salt and pepper to taste

Fresh herbs (such as thyme or rosemary) for a fragrant garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing it thoroughly with non-stick spray or brushing each cup with olive oil to prevent sticking.

    Prepare the Vegetables: In a medium skillet, warm the olive oil over medium heat. Once hot, add the diced butternut squash and halved Brussels sprouts. Sauté the vegetables for about 5-7 minutes, or until they start to soften. Introduce the finely chopped red onion and continue to cook for an additional 2-3 minutes, stirring occasionally to ensure even cooking. Season the mixture with garlic powder, smoked paprika, salt, and pepper. Once the vegetables are tender and fragrant, remove them from heat and let them cool for a few minutes.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously with the milk or cream. Add a pinch of salt and pepper, whisking until the mixture is smooth and frothy.

        Combine Mixtures: Gently fold the sautéed vegetable mixture into the egg mixture. Then, add the roughly chopped spinach to the bowl. If desired, stir in the shredded cheddar cheese for added richness and flavor.

          Fill the Muffin Tin: Carefully pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 of the way full to allow for expansion during baking.

            Bake: Place the muffin tin in your preheated oven. Bake for 18-20 minutes, or until the frittatas are firm and golden on top. To check for doneness, insert a toothpick into the center of one of the frittatas; if it comes out clean, they are ready.

              Cool and Serve: After baking, remove the tin from the oven and let the mini frittatas cool in the pan for about 5 minutes. Use a fork or spatula to gently lift them out of the tin. Garnish with a sprinkle of fresh herbs for a burst of color and flavor, and serve warm.

                Prep Time, Total Time, Servings:

                  15 minutes | 35 minutes | Makes 12 mini frittatas