Alotta Frittatas (Mini Omelet Cups)

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Book Description

With simple recipes for quick-fix meals and practical tips for stocking your freezer and pantry so that you always have what you need on hand, Cheap & Easy is an inspiration for those who are stymied by their tight kitchens and even tighter budgets. From comfort food to elegant entrées, from wholesome salads to that first sweet bite, Bark and Kanfer cover breakfast, lunch, and dinner; brunch; cocktails; and brown-bag specials perfect for work and the beach. They include plenty of choices for vegetarians and carnivores alike, with "playing the field" sections so you can vary the recipes.

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Cheap & Easy: A Cookbook for Girls on the Go

Authors: Sandra Bark and Alexis Kanfer

Date: April 2004

ISBN: 0743250540

Publisher: fireside

Paperback

ORDER/INFO

Alotta Frittatas (Mini Omelet Cups)
Recipe from: Cheap & Easy
by Sandra Bark and Alexis Kanfer
Cookbook Heaven at Recipelink.com

Cousin Sophie hates mushrooms, your roommate is a vegetarian, and your fiance won't eat onions. What's a brunch-making girl to do? By cooking frittatas in muffin tins, you can customize breakfast for your finicky guests. And the smaller size means a faster baking time!

Makes 6 individual frittatas

Butter or oil for greasing pan
2 tablespoons butter, melted
6 large eggs
3/4 cup milk
1 tablespoon garlic powder
2 tablespoons all-purpose flour
1/4 cup chopped parsley or any other aromatic herb
1/2 cup grated Parmesan cheese, optional
Salt and pepper to taste
Equipment:
6-cup muffin tin
Large glass measuring cup with pouring spout
Whisk

Preheat the oven to 425F. Generously grease a 6-cup muffin tin and set aside.

In a large glass measuring cup (or a medium mixing bowl from which you can easily pour the mixture into the greased muffin cups), whisk the butter, eggs, milk, garlic powder, and flour together.

Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, if using, and a sprinkling of salt and pepper.

Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.

Playing the Field:

Add 1/2 cup of these extras to the egg mixture to kick-start your mini frittatas:

Bits of crisp bacon or small chunks of ham
Chopped tomato, Sliced olives
Chopped spinach, broccoli, or other greens
Use more than one type of cheeses

COOKING TIP:
Using vegetables with a high water content -- tomatoes, spinach, broccoli, onions, mushrooms, etc.-- tends to create a moister, puffier frittata.

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