I grew up liking eggs in all its forms: fried, scrambled, hard boiled, quiche, omelets, egg salads, and deviled eggs. Doesn’t everyone? Apparently not. Neither my husband nor children enjoyed eating eggs and refused to be persuaded until recently. How did this miracle occur? I wish I could take the credit (ok, I’ll take a little credit) but mostly it’s thanks to the kind people at Hilton.

A couple times a year we pack our bags and leave our little enclave in PNW for a vacation. More often than not, we stay at a hotel. For some reason the “no eggs” policy went by the wayside when we hustle down to the hotel breakfast buffet. Maybe it was the close proximity to the bacon and pancakes, but whatever the reason, eggs were scooped onto plates with no complaints at all. In fact, eggs became a dependable foods that could be counted on no matter which city we visited. We ate breakfast egg and cheese sandwiches in NYC, mini omelets in LA , and shoveled down softly scrambled eggs in Paris.

Now back home, eggs are part of our regular weekend breakfast routine. I honestly don’t quite remember where I found the beginnings of this recipe on the World Wide Web but I think the original version had more veggies and perhaps bacon. Through pure laziness, empty produce drawers, and a need for these to resemble the simple egg dishes we’ve eaten over the years, I simplified. I’ve made these frittatas for Christmas morning, lazy Saturdays, and busy school days. They work equally well for all occasions.

I’ve also found that these mini frittatas freeze incredibly well. Cool completely and place in a freezer-safe container or zip top bag. To serve, microwave frozen frittatas for 30-45 seconds to rewarm.

Give them a try and let me know what you think!

Simple Mini Frittatas

Makes 12

Ingredients:

• 8 eggs
• 1 cup milk
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1 cup shredded cheddar cheese
• 2 green onions, chopped

Directions:

Liberally spray a regular sized muffin pan with cooking spray. Heat oven to 325℉. In a medium bowl, whisk eggs, milk, salt, and pepper until mixture is homogeneous. Mix in cheese and green onions.

Use a 1/3 cup measuring cup to fill the muffin cavities 2/3 full.

Bake for 15 minutes or until the eggs are puffed and firm on the top. Let cool slightly for a couple of minutes and then run a small spatula around the edges and lift the frittatas out of the tin.

Serve or let cool completely and store in an air tight container for up to 3 days. Reheat for 20 seconds in a microwave.