Sunday, May 15, 2016

Super Easy Mini Frittatas

The Chef and I, we really aren't morning people. Likewise, we aren't big breakfast people either, unless we're having breakfast for dinner- I can get behind that idea! When you're serving breakfast for dinner however, a bowl of oatmeal or cereal and toast is not going to cut it. You need something more substantial. When my kids were young I used to love making breakfast stratas and casseroles, especially on the weekends and holidays. They all have their own homes and traditions now, and I don't have to feed big crowds anymore. Sometimes though, I get a craving for some really lush breakfast food.

We all know we should start the day with a good breakfast, and driving thru the fast food place for a biscuit of fat and a cup of bad coffee isn't the way to go. Again, these little frittatas fit the bill to perfection. You can zap em in the micro on the way out the door and have a mess-free road snack or heat them up at the office and make everyone else jealous!

These mini frittatas are perfect for us. The leftovers freeze great, reheat in a snap and make great picnic foods. They are perfect for a light lunch on the deck, with a nice chilled glass of wine and make good party foods too- just make teeny ones in mini muffin cups for a bite-size appetizer. They are super easy to mix up and are so versatile. Use your favorite cheese. Use whatever vegetables you like- broccoli is delicious, and of course, spinach, kale or other greens. I like to add some diced sweet red or orange bell pepper for a pop of color if I have one around. Let's make frittata!

To make Easy Baby Frittatas you will need-
  • 1 small bunch fresh asparagus
  • 1 package fresh mushrooms
  • small bunch scallions
  • 1/2 lb sliced bacon
  • 1 bag shredded hash browns (thaw if frozen)
  • 1-2 cups shredded cheese (Colby Jack is great)
  • 1/4 cup creme fraiche, sour cream or plain yogurt
  • 9 large eggs
  • 2 teaspoons fines herbes*
  • salt and pepper
  • olive oil
  • cooking spray
* For the herbs, you can use fresh or a dried fines herbes mix, such as Penzey's. If you use fresh, plan on 2-3 tablespoons minced and combined fresh parsley, chervil, chives and thyme.

Heat the oven to 375 degrees.

Slice off the asparagus tips; set aside. Slice the tender parts of the stems and set aside. Chop the mushrooms in small dice. Slice the scallions. Heat a couple tablespoons oil in a skillet. Saute the asparagus stems, mushrooms and scallions for a few minutes until the mushrooms are softened. Add the asparagus tips; remove from heat after a minute. Set aside to cool.

Slice the bacon into lardons. Cook in heavy skillet until browned and crispy. Remove and let drain on paper towel.

In a large bowl, beat the eggs. Stir in the vegetables, bacon, cheese, creme fraiche, herbs and season with salt and pepper. 

Spray cups of muffin pan with cooking spray. Divide mixture among cups. Bake for 25 to 30 minutes until the eggs are set. Remove and let cool slightly. Remove from pan. Serve warm or at room temperature.

Besides making these yummy little breakfast treats I also got to play with my new mini Santoku knife by Joseph Joseph. I talk about knives all the time and everyone who knows me KNOWS I am deeply obsessed. I found this knife in a little gourmet store in the city and figured I could spend a few bucks on a new toy and see how I like it. 

The handle feels great in my hand, and for a small knife, it has a great deal of "heft." They also designed the handle to have a built in stand to keep the blade from resting on dirty surfaces, or dirtying clean surfaces.

The blade is colored so we'll have to see how durable the color is over time. The edge is beautifully sharp, as I'd expect from a new knife, and chopping was very easy. It feels thinner than some of my other knives, so I'm anxious to see how that compares. I am actually surprised that I got so much weight behind this small knife. Looks can be deceiving, I tell ya!

The knife also comes with a sheath to protect the blade- that's a huge bonus for me. So many inexpensive knives do not have covers and can be dangerous to store and difficult to keep sharp. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

1 comment:

  1. I make a similar mini breakfast cup for our grab-and-go breakfasts, and you're right, they're perfect for the car or office!