Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Frittata Muffins

on December 10, 2013

Mini Fajita Frittatas.jpg

My grandmother taught me you can always recreate a new dish, using your leftovers to make a Frittata.

I’d made chicken fajita style dish the night before and the leftover filling I thought would work perfectly in a Frittata. Then I saw my jumbo muffin pan and that’s how my Frittata Muffins came to be. These would be great to serve for brunch or to take on a picnic.

All I’m saying is, don’t be afraid to experiment. If you have leftovers and you’re not sure what to do with them make a Frittata.

Instead of making one large Fritatta I made individual muffin style Frittatas. Check it out!





Mini Fajita Frittatas

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 12 Jumbo Frittata Muffins
Equipment: 2 jumbo muffin pans (capacity 6-cup jumbo muffin pans)

3 cups of leftover chicken fajita filling
12 large eggs, room temperature
1/2 cup shredded Monterey Jack cheese (reserve 1/4 cup for top)
cilantro, garnish

Note: The spice blend below was used my fajita filling.

Recipe For Fajita Spice Blend:
1 tablespoon cornstarch
1/4 cup of chili powder
2 tablespoons of Kosher salt
2 tablespoons of Paprika
1 tablespoon of Onion powder
1 tablespoon of Garlic powder
1 tablespoon of Ground Cumin
1 teaspoon of Cayenne pepper

Mix all the ingredients together until combined and place into an airtight jar. Store in a cool dry place for future use.

Preheat oven to 350-degrees F.
Lightly spray a 6 cup muffin tin with non-stick cooking spray. In a large mixing bowl, whisk together the eggs. Add the leftover chicken fajita mixture, 1/4 cup of the shredded Monterey Jack cheese and combine. Fill each muffin tin halfway up with the frittata mixture. Sprinkle the reserved shredded cheese on top. Bake for 20 minutes. Allow the Frittata Muffins to cool for 10 minutes before running a rubber spatula around the outside of each one to ensure they’ll come out easily.

Serve hot or at room temperature.

Store up to 4 days in the refrigerator in an airtight container or plastic zip-lock.


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