Mini frittata question
I'm hosting a brunch this week-end and I thought I'd include some frittatas baked in mini muffin tins. So do I just beat up the eggs with whatever other ingredients I'm adding, fill the tins 3/4's of the way up and then bake at 375? No initial cooking on the stove or finishing under the broiler necessary?
What you're calling mini-frittatas are actually crustless mini-quiches. As long as you cook the aromatics/ingredients and cool them before adding to the egg/milk/cream mixture, you should be okay. Just don't overcook or they may turn out rubbery.
One suggestion: do a little test-run beforehand.
If you are doing them in muffin tins in the oven I would place that tin in a roasting pan and add boiling water to come part way up the sides of the cups. Being smaller they may over cook very quickly and this should help prevent that.
You may want to try these instead:
I made them for Christmas hors d'oeuvres and they were fantastic. They're made mainly of eggs and potatoes, so they're quite a bit like a fritatta or torta espanola, but they're specifically designed to be baked in a mini muffin tin. I subbed pecorino romano for the gruyere. I've tried making mini-fritattas once or twice and while they're good, they're not as good as a fritatta started on the stove and finished under the broiler.
Just make sure that you well grease your "mini" pans. They can be a bugger to get out of the pans if you aren't careful.