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Sunday, June 25, 2006

Bite-sized Frittatas



Thanks to Kymm of But my kids won't eat it blog for directing me to this recipe for individual frittatas (see the original recipe on her May 24th entry). The recipe comes from The Family Kitchen by Debra Ponzek, a chef and mom who highlights recipes children can help prepare and will enjoy eating.

The original recipe is for Zucchini- Cheddar Frittatas, but I made two versions using half of the custard with each: Spinach-Cheddar and Fiesta (Cheddar, red pepper, jalapeno, and cilantro). Both were delicious, although the spinach were my favorite. We enjoyed the Fiesta frittatas as a meal with black beans and salsa — can't be the combo of eggs and beans!

I made these in a mini-muffin pan, while the original recipe uses a regular muffin pan. I'm sometimes weird about egg textures, so the mini size was perfect for me. The recipe is very adaptable to your favorite combinations. A great picnic item!

Bite-Sized Frittatas (adapted from The Family Kitchen):

Custard recipe:
1/2 tsp salt
7 large eggs
2/3 cup half & half
1/2 cup shredded cheddar (Ponzek uses white)

Spinach (quantities are for half the custard, double if making all spinach):
1 tbsp olive oil
1 shallot or spring onion, finely chopped
4 oz baby spinach
2 shakes Herbes de Provence (Ponzek uses fresh thyme)

Fiesta (quantities are for half the custard, double if making all Fiesta):
1 tbsp olive oil
1 shallot or spring onion, finely chopped
1/2 large red pepper, chopped
1/2 fresh jalapeno, chopped
1/4 cup chopped cilantro

Preheat the oven to 375 and spray muffin pan with cooking spray to avoid sticking. Heat olive oil in a skillet and cook shallot/onion for about 3 minutes until softened. Add the spinach and Herbes de Provence and cook until spinach is cook (about 2 minutes). Remove from pan and chop spinach finely.

Heat the olive oil in a skillet and cook shallot/onion, red pepper and jalapeno for 3-4 minutes. Turn off the heat and add the cilantro.

Prepare the custard, by beating the eggs, then beat together all ingredients.

Place the prepared veggies directly into the muffin pans, distributing evenly. Pour the custard over the veggies (keep stirring to avoid the cheese and salt settling at the bottom). Bake for 12 minutes (for mini) or 20 minutes (full sized) until frittatas are puffy and custard is set.

2 Comments:

Blogger Dianne said...

These look gorgeous, just the sort of thing the little people around me would love. I really need to start doing more frittata style dishes that incorporate fresh fruit or fresh vegetables

Thanks for the reminder and thanks for posting

:)

8:42 AM  
Anonymous Tanna said...

These look great and I'm betting I'd like the spinach best also. I'm going to try them in a muffin top pan I've got.

11:58 AM  

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