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
18 eggs
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)
non-stick spray
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.
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TASTE NOTES
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.
I agree - I love recipes like this that are great for using up things in the fridge. Yours look delightful!
ReplyDeleteoh how yummy! i love that their in mini form!
ReplyDeleteThey look perfect to serve for a brunch or to bring on a picnic!
ReplyDeleteI found it interesting that Sazon is your favorite spice combo, Arlene! You definitely have a NYC connection:)
These look so pretty like little cupcakes. Would be great for parties.
ReplyDeletewhy have I not made muffin versions of these! great idea :) and you will have to join in on the exchange next year, or do the jam exchange this summer!
ReplyDeleteNow isnt this a genius idea especially with all the Florida company I am getting I love this!
ReplyDeleteHow fun are these!? I love the mini-version...although I'd probably justify eating way too many by the fact that they're "mini", so... LOL! YUM :D
ReplyDeleteMinis are always so fun, and what a great way to use up all the little bits. They look delicious! ;-)
ReplyDeleteFritatta muffins are a terrific idea. When I have family over for brunch it will be a real time saver to have made these mini's ahead of time.
ReplyDeleteI love these mini frittatas. I'm with you. I often make them with the bits and pieces of leftover veggies and meats. They last for a few days in the frig, and I've even frozen them and reheated for a quick weekday meal.
ReplyDeleteKristi
Look how cheesy there are- yum! I love those recipes where you can literally clean out your refrigerator. I really need to find this turkey chorizo that everyone is talking about. Where do you find yours?
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