We're no strangers to fritattas. However, there's always an element of skill and patience required to make them - being able to cook a huge pan full of eggs all the way through, sometimes flipping the massive disk, is not easy. Whoever the genius was that decided to move the fritatta into ramekins will be forever deserving of my thanks. And I honestly don't know if I'll ever make a regular full-pan size fritatta ever again. Seriously. Ramekin fritattas are just too perfect to make it any other way. These little personal sized fritattas puff up in their ramekins almost like souffles. They are light and fluffy and the perfect size for dinner (or lunch or breakfast). While this recipe called for spinach and sundried tomatoes, you can basically use any veggies or greens that you may have left in your fridge. They are a great way to use up any produce that is on it's way out - a true clean-the-fridge type of meal.

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