For an entree that feels so decadent and is so flavorful, these frittatas are surprisingly simple and quick to make. Eat them for dinner with a side salad, or as a part of your weekend brunch.
Oh, and don’t make the same mistake I did. If the eggs come right up to the very edge of the ramekin, the frittatas WILL overflow as they cook. Which is a waste of perfectly good eggs, no?
So don’t fill them all the way up to the edges. If your ramekins are too small, either find larger ramekins, or make 3 frittatas instead of 2! And just in case, put a baking sheet under the ramekins to catch any overflow.
