Ingredients

The following ingredients have 12 Servings
  • Cooking spray
  • 12 large eggs
  • 3/4 cup whole-milk ricotta cheese
  • 1/4 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded Fontina cheese
  • 2 tablespoons minced fresh chives

Instruction

  • Arrange a rack in the middle of the oven and heat to 350°F. Coat a 12-cup standard muffin tin with cooking spray.
  • Place the eggs, ricotta, milk, Parmesan, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full. Sprinkle the Fontina cheese and chives evenly over the eggs.
  • Bake until the frittata cups are puffed and the edges are light golden-brown in color, 18 to 20 minutes. (The center should be just set and register at least 160°F.) Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the frittatas before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.