Onion and Potato Mini Frittatas with Pea and Bread Salad

This recipe is perfect for a weekend brunch or a fancy breakfast. The mini frittatas are a delicious combination of onion and potato, and are served with a fresh and flavorful salad of peas and bread.

1. Preheat the oven to 350°F.
2. In a large frying pan, heat some olive oil over medium heat. Add the sliced onion and cubed potatoes and cook for about 10-15 minutes, stirring occasionally, until the vegetables are soft and lightly browned. Season with salt and pepper to taste.
3. In a separate bowl, whisk together the eggs, milk, salt and pepper.
4. In a well-greased muffin tin, divide the onion and potato mixture evenly among 8 cups.
5. Pour the egg mixture over the onion and potatoes, filling the cups about 3/4 full.
6. Bake the frittatas for 20-25 minutes, or until set and lightly golden.
7. While the frittatas are baking, prepare the salad. In a large bowl, combine the bread cubes and peas with a drizzle of olive oil and a sprinkle of salt and pepper.
8. Serve the frittatas warm with the pea and bread salad on the side. Enjoy!