Make in a muffin pan. Wonderful for brunch! Delicious with Pirtle Raspberry Mead!

Makes: 6 mini or 12 hors d'oeuvres sized frittatas

Ingredients:
- 6 LG eggs
- 2 C heavy whipping cream
- Mix-ins, such as sliced mushrooms, bell peppers, cooked and chopped bacon etc.
- Grated cheese (about 1/3 C)

Instructions:
1) Preheat your oven to 350F and coat a 6-cup muffin pan with non-stick cooking spray. (For fun hors d'oeuvres size, use a mini muffin pan.)
2) Put a tablespoon or 2 of your mix-ins in each cup. A little goes a long way!
3) Top mix-ins with grated cheese, a little in each cup.
4) Distribute egg mixture evenly among the muffin cups.
5) Bake the frittatas until they are puffy and the edges are golden brown. About 20 mins for full-size muffin pan, 10 minutes for mini muffin pan.
6) If needed, run a butter knife around the edge of each frittata to loosen them before removing from the pan.

Adapted from a recipe from Family Fun Magazine