Friday, January 14, 2011
I love making frittata (or the Spanish version--tortilla). It's the perfect way to use up bits of cheese and leftover vegetables and it's as good for dinner as it is for breakfast. I generally use my non-stick 11 inch skillet which can go right in the oven, though I occasionally use my 6 inch skillet for an individual frittata. After seeing Giada's episode on brunch a few weeks back, I decided to try a mini frittata, baked in the oven. I also decided to use disposable aluminum cup cake pans instead of my Pampered Chef muffin pan. Giada's recipe is here if you choose to make yours in mini muffin pans as she did.
Here are some guidelines based on my adaptations. I had all the ingredients chopped and bagged and the egg mixture in a Tupperware beverage container since I transported them and assembled and baked at DSO's sister's for a New Year's brunch.
Makes 24 mini frittata
1 cup milk (I used 1%)
chopped ham and shredded Swiss cheese (about 3 oz each)
chopped turkey chorizo and shredded cheddar cheese (1 link and 3 oz cheese)
freshly ground pepper (no salt required due to ham and sausage)
Preheat the oven to 375 degrees. Spray each of 4 aluminum cupcake pans with non-stick spray. Place some chopped ham and shredded Swiss in the bottom of 12 cups and chopped chorizo and shredded cheddar in the bottom of the other 12. Beat the eggs with the milk and season with pepper, then pour over the meat-cheese mixture, filling each indentation almost to the top. Bake about 21 minutes. Remove from the pans immediately and serve.
I was afraid to make these ahead of time, but they reheat beautifully (about 30 seconds in the microwave, leftovers made a great breakfast the next day). They were excellent for a brunch, simple to prep ahead of time and a breeze to bake. Using disposable tins made them even better. They don't taste the same as the frittata I make on top of the stove and finish in the oven, being lighter in texture and not having any fat whatsoever. In the future, I would add Sazon, my favorite seasoning, and some sauteed onion and red pepper. I might even put some reheated fried/oven potatoes in to beef up the taste profile. I don't see them as an appetizer, as Giada had suggested, but I do like them on a brunch buffet.