Monday, June 13, 2011

Keep it easy with mini frittatas

At 6:30pm after a long day at work, looking in our refrigerator was frustrating and intimidating. Nothing  looked appetizing, and I wanted a quick yummy dinner. But, not chicken AGAIN, or fish, or pasta. What is left? Eggs! It is always an easy and healthy go-to.

Initially Callie and I figured we would make omelets. We had the eggs, milk, herbs, cheese, and veggies. But then I remembered a Food Network episode I had seen where Giada DeLaurentiis made mini baked frittatas as an appetizer. Why not make it an entree! Even better, Callie and I could make our own kinds! In 10 minutes, we had savory mini frittatas coming out of the oven ready to devour. Callie put roasted red peppers, mozzarella, parsley, and onion in hers. I went with feta, roasted peppers, onion, and spinach. With a veggie on the side, it was the perfect mid week meal to lighten up our meat-dependent diet.

What you will need for 3 mini frittatas:

  • 3 eggs (lower the cholesterol by using only 1 egg yolk)
  • Milk
  • Roasted peppers
  • Onion
  • Other veggies (spinach, tomato, mushroom, whatever you feel like!)
  • Cheese
  • Herbs (basil or parsley)
  • Olive oil spray
  • Muffin Tin
Preheat oven to 375 degrees. Spray muffin tin with nonstick spray. Whisk eggs, milk, salt, and pepper in a bowl. Stir in the veggies and cheese. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs, and is just set in the center, about 8-10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide them onto your plate. Dig in!

2 comments:

  1. Amazing! Using a muffin tin to make something completely unlike muffins, I love it. So creative.

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  2. I'm literally in the middle of making a grocery list and am totally going to make this for dinner tonight!

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