Ground Pork-Broccoli Rabe Mini Frittatas

from http://www.thefoodee.com/recipe/4231/

https://surfathleticscrossfit.files.wordpress.com/2014/07/75685-413435_10150915099699222_374517854221_9505212_1529962473_o.jpg

Ground Pork-Broccoli Rabe Mini Frittatas

1lb Ground Pork
1 cup Chopped Broccoli Rabe
1 T. Fat, plus extra for greasing tins
1 T. Penzeys Forward Seasoning
Pinch of Sea Salt
12-14 Eggs (depends on the size of your eggs)
2 T. Chive Oil
1 T. Penzeys Tuscan Sunset (“Italian Seasoning”)
1 tsp. Granulated Garlic Powder
Pinch of Sea Salt

1. Preheat oven to 350F.
2. Grease muffin tins; use your fingers to smear the fat evenly throughout the cups.
3. Melt 1T. fat in a saute pan, over medium-high heat. Add the pork and brown; breaking up the meat throughout the process. Add chopped broccoli rabe and seasoning and toss to combine. Set aside to cool slightly.
4. While meat is browning, break eggs into a blender (or bowl), add chive oil, salt, and seasoning. Blend until whipped and slightly frothy (about 15 seconds).
5. Transfer meat-veggie mixture to the muffin cups, evenly distributing the mix.
6. Pour egg mixture over the meat-veggie mixture until filled to the top*.
7. Transfer the muffin tin to the preheated oven and bake until puffed, about 20-30 minutes.
*I added slices of tomato (sprinkled with additional Tuscan Seasoning and sea salt) to the tops of my frittatas, prior to baking.

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