Tuesday, October 30, 2012

Frittata Muffins

aka Mini Frittatas, Mini Quiche, Omelette Bites



Some mornings call for emergency measures, and this was one of them. I was so hungry, hungry beyond words although my stomach had a lot to say, noisily growling and grumbling throughout the morning. I should have planned ahead and packed a snack to take along for a super early appointment, but I didn't. So today it was all about fixing something healthy and tasty for breakfast when we returned home after 10:00 a.m. Emphasis here on breakfast: it felt like a fast... deprivation... hunger pangs... A quick batch of mini frittatas came to the rescue with two apiece for us this morning and a couple more to spare. 

Q&A

  • Why use a muffin tin instead of the usual pie plate for a frittata? 6 large muffins bake faster than 1 whole pie, and the servings are much easier to save, store, reheat (or not) and grab to eat on the go.
  • Why not use the microwave instead of the slower oven? I think microwaves change the taste and texture of cooked eggs, making them less pleasant to eat. I was hungry, but not desperate.
  • What's your favorite filling? Whatever veggies and cheeses I find in the fridge. Bacon is always good, but not essential.
Mini frittatas aren't anything new, but I hadn't thought about them in ages. A friend's recent Paleo conversion brought these eggy treats to mind again. (Note: my version incorporates dairy, thus is not Paleo.) It took mere minutes to nuke the bacon strips, shred some basil, chop a few vegetables and cheese chunks, then whip up the eggs and milk. Divide the ingredients equally into six large prepared muffin tins, pop into a preheated 375 F oven and presto! finished minis in the minutes it took to prepare a fresh fruit plate, make coffee and set the table. 



Mmmmmmm, delicious. I enjoyed my frittatas plain, without any sauce or condiments, while RL spooned spicy/hot salsa on top of his. As for the leftovers, those two extra muffins disappeared later the same day, perfect as grab-and-go snacks straight from the fridge (though a little warming would improve the flavor and melt the cheese nicely.) 



Frittata Muffins
Makes 3 servings (2 apiece)

2 strips lean bacon, cooked crisp and crumbled
1 medium sweet red pepper, small dice
3 thin, green onions, both white and green sections, small dice
1 medium poblano pepper (or 1/2 cup roasted sweet potato), small dice
a small handful of fresh basil leaves (or Italian parsley or cilantro), chopped
1/4 cup sharp cheddar cheese, small dice
1/4 cup feta cheese, crumbled (or cotija or pepper jack)

4 large eggs, or 3 eggs and 2 TBS egg whites
generous 1/2 cup 2% milk
salt and freshly ground black pepper
Several drops of hot sauce (Cajun Sunshine, Chipotle Tabasco, etc.), optional
  1. Preheat the oven to 375 F. Use cooking spray and coat the 6 large cups in the muffin tin. (I call these Texas-sized, not regular and not mini-sized cups)
  2. Mix the filling ingredients together (or do each one at a time) and distribute equally among the 6 prepared muffin cups.
  3. Whisk the eggs, milk and seasonings together to blend well in a medium bowl and pour over the filling so the muffin cups are about 3/4 filled. 
  4. Bake 12 to 15 minutes, or until set in the center and lightly browned. Gently run a rubber spatula around the edge of each frittata to loosen from the muffin cups. Use the spatula to lift and remove from the pan and serve.
Updated note: Here it is, the day after my hungry morning grumble, and I'm riveted to the televised images of the devastation along the East Coast in the aftermath of Hurricane Sandy. Now there's a real emergency, and I can't imagine what those people are dealing with. Yesterday I was just a little hungry - today millions of people are looking at challenging weeks/months ahead dealing with basic needs, things like shelter, food, water and power, transportation. Then there's the rebuilding of the infrastructure... it's beyond imagining.

1 comment:

  1. Update: Today I made a double batch of these mini-frittata, but put each muffin tin on a baking sheet and placed the each tray on a separate shelf in the 375 F oven. The stacking slowed down the cooking - restricted air flow I suppose - and it took 25 minutes to set the centers and lightly color the tops. Note to self: don't rely too heavily on published times, keep an eye on what's happening inside the oven!

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