E is for: the Eggs in Mini Frittatas
MINI FRITTATAS
Servings: 18 - 10 muffin-sized frittatas
Total Time to Complete Recipe: 35 min
Active cook/prep time: 10 min
Inactive cook/prep time: 20 - 25 min
Special Equipment Needed: Muffin pan
For some odd reason, you say "Frittata" and people are 1 - if making them, freaking out; or 2 - if eating them, very impressed. Both of these are silly reactions yet it's what we all, including myself, do. At least I use to... then I took a look at Frittatas a couple years ago and realized - it's just baked scrambled eggs. Easier than a quiche, easier than an omelet, about as easy as scrambled eggs - yet with a fancy name and thus the impending reactions when someone hears it's on the menu. I LOVE frittatas. And these are particularly great because you could eat them with your hands if you wanted (who doesn't like to eat with their hands?), they are very fast to assemble and bake (20 minutes!), and of course you could pop them like donut-holes. (OK, they're not donuts or even close, but you get what I mean).
These will impress guests (even your kids!) and they're absolutely delicious. Best of all, they can be made with pretty much anything on hand and they'll turn out great. Enjoy!
TIPS & TRICKS
- This is a great recipe for adaptation. If you have ham on hand instead of procuitto, go for it. If you've got cheddar on hand instead of parmesan, perfect! If you have chives instead of parsley - perfect. The possibilities are endless. Bacon, pancetta, ham, turkey, cheddar, gouda, just think of your favorite omelet and make it frittata style instead!
- (If using bacon or pancetta, cook in skillet, drain on paper towels, and crumble before adding to egg mixture).
- I used Heavy Cream b/c other than that, all I had was non-fat milk. I probably should have mixed a little of each to get a light yet rich milk, but I just poured in the cream. Use whatever you have on hand and I'm sure it'd work fine.
- Can be rewarmed next day for breakfast.
- Can make even smaller mini's by using a tart-size muffin pan instead of the standard cupcake pan. If doing this, cut cooking time down to 10 - 12 minutes.
INGREDIENTS
8 Large Eggs
1/2 Cup Milk or Cream
1/4 tsp Salt
1/2 tsp Pepper
4 - 6 oz Procuitto or thin sliced ham, chopped
1/3 Cup Grated or Shredded Parmesan
2 Tbs Chopped Italian/Flat Leaf Parsley
DIRECTIONS
- Pre-heat oven to 375 F. Spray muffin pan with non-stick spray and set aside.
- In a large bowl, whisk together eggs, milk/cream, salt and pepper until well combined and eggs are no longer seperated.
- Stir in chopped procuitto or ham, parmesan, and parsley.
- Using a 1/3 cup measuring cup, scoop egg mixture into prepared muffin cups. Cups should be mostly full.
- Bake at 375 F for 20 - 25 minutes or until puffed and set in center.
- Serve immediately.
Recipe Origins: adapted from recipe by Giada De Laurentiis
For Christmas, Boston got a "Cook it in a Cup" cookbook that came with silicone cupcake forms. We've been having a great time cooking together, but the recipes are all terrible. This will be fun to try with the kids!
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Perfect! Can't wait to make them.
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