Makes 12 servings | Prep Time: 10 mins | Cook Time: 33 mins
Mini frittatas are the perfect, protein-packed way to start the day. They make a great on-the-go breakfast and are also a welcome addition to a leisurely brunch. Ghee adds rich nuttiness to these flavorful bites.
2 tablespoons ghee, divided
1 cup chopped yellow onion
8 large or 10 medium eggs
1 cup shredded Gruyere cheese
3/4 cup whole milk
¼ teaspoon sea salt
¼ teaspoon paprika
1 cup corn kernels, either from fresh or frozen corn
1 cup basil leaves (not packed), thinly sliced
- Preheat oven to 350°. Spray a 12-cup muffin tin with cooking spray and set aside.
- Heat one tablespoon of ghee in a large sauté pan. Add the onion and cook for about 5 minutes over medium-high heat, until translucent. Remove from heat and let cool.
- Meanwhile, in a large bowl, whisk the eggs. Add the cheese, milk, salt, paprika, corn and basil and whisk until fully combined. Warm the remaining tablespoon of ghee in a heatproof container in the microwave for 20 seconds. Stir into the egg mixture. Add the cooled onions to the egg mixture and whisk again.
- Carefully pour the egg mixture into the prepared muffin pan, filling the wells about ¾ of the way full. Bake for 28 minutes, until the tops of the frittatas are golden, and the tops are dry to the touch. Let cool slightly before serving. These can be made ahead, cooled and stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.