Spicy Mini Frittatas

Instructions

1. 1

   Preheat your oven to 190 degrees Celsius and lightly grease a 12-cup muffin tin with olive oil.

   Tip: If you don't have a muffin tin, a regular baking dish works too, though the frittatas won't be individual portions.

2. 2

   Heat 15 milliliters of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until softened.

   Tip: Don't skip this step as it mellows the raw onion flavor.

3. 3

   Add the diced bell pepper and minced jalapeño to the skillet and cook for another 3 minutes, stirring occasionally.

   Tip: If you prefer less heat, remove the jalapeño seeds before mincing.

4. 4

   Toss in the chopped spinach and cook until completely wilted, about 1 minute. Remove from heat and let cool slightly.

   Tip: Wilting the spinach before adding it to the egg mixture prevents excess moisture in your frittatas.

5. 5

   In a large bowl, whisk together the eggs, salt, black pepper, paprika, and red pepper flakes until well combined.

   Tip: Whisking thoroughly ensures even distribution of the spices throughout.

6. 6

   Fold the cooked vegetables and shredded cheddar cheese into the egg mixture until evenly distributed.

   Tip: Reserve a handful of cheese to sprinkle on top of each frittata for extra flavor.

7. 7

   Divide the mixture evenly among the prepared muffin cups, filling each about three quarters full.

   Tip: A small ice cream scoop makes this step quick and ensures even portions.

8. 8

   Top each cup with the halved cherry tomatoes and remaining cheese.

   Tip: The tomatoes will cook down slightly and add moisture and sweetness to balance the spice.

9. 9

   Bake for 18 to 20 minutes until the frittatas are set in the center and the edges are lightly golden.

   Tip: They should jiggle just slightly in the center when you gently shake the tin; they'll continue cooking as they cool.

10. 10

    Remove from the oven and let cool for 5 minutes before running a small knife around the edges and popping them out of the tin.

    Tip: These keep well in the refrigerator for up to 4 days and can be reheated in the microwave for 30 seconds.