Mini Frittata

I’m afraid of myself before six a.m.

For a couple of years, I attended a group fitness class that started at 5:30 in the morning. In that two-year period, I nearly had a complete turnover in my glassware. I would stumble into the kitchen, trying to be ambitious with my early-morning-low-level cognitive and motor functioning, and I would break mugs, plates, glasses… you name it.

Needless to say, I have learned to adapt my cooking and eating habits to accommodate reality!

Frittata finds it way into the morning canon, because you do not have to worry about thinking clearly for success. The combinations are endless, and you can use whatever you have on hand.

Today’s combo, from my fridge, includes: fresh herbs (I have a handful of basil and dill), a leek (it’s basically a giant, mild, spring onion), cracked pepper and eggs. (Cheese would be dreamy too, but I will have to add that in another morning.)

We’ve been talking about scale, so we have to make these tiny. This is where the mini-muffin tin comes in. (Note: regular sized-muffin tins would also make the frittata “mini”, since a standard size frittata lives in a 10” cast iron skillet.)

I started by heating up the cast iron with a ½ tablespoon of butter (olive oil works) and slicing the white and light-green part of the leek into wheels.

Once the butter melted completely, I placed the little leek wheels in wheel-like fashion into the cast-iron skillet.

Round and round we go…

Any vegetable that you wouldn’t take a big raw bite out of needs to go through this quick-cook process in a skillet. (i.e. Leeks are essentially onions. Let’s do the math: Raw onions + your mouth = frowny face.) This goes for frozen veggies and other tough veggies that need to “soften up” a bit or need a bit of browning (i.e. potato slices, frozen peas, etc.)

Leftovers or jar-veggies (like roasted red bell pepper) are perfect in frittata: they just need the warm oven, so in that case, you would skip the skillet step.

After a couple of minutes, the leek starts to brown up nicely, and begs to be flipped.

Some browned a little too nicely, but that’s okay.

While the leeks were finishing their business, I coarsely chopped up the fresh herbs – basil and dill.

Next, I sprayed the tin, so the little things would pop out nicely in the end.

I added a little browned leek wheel or two to each little cup in the baking tin. Some of them fell apart, but it’s okay. They’ll taste the same!

Coming behind in a close second was the basil and dill. Some of these cups received basil only, some caught dill only and some contained a mixture of both. This is not a science, people. It’s morning. Morning art.

Looking good!

Now onto the eggs. This would be a good time for a wise crack.

I started with 7 small eggs (using 4 whole eggs and 3 egg whites). I ended up needing 11 small eggs (7 whole eggs and 4 egg whites). So guess-estimate. If you’re using large eggs, then 6-8 whole eggs will do the trick. If you’re using egg whites only, try 9-12 large eggs.

What’s that? Is that Michael Jackson playing in the background?

Bum bum da daaa dum da da dum… Just beeeeat it! Beat it! Beat it! Beat it…

Oh, and I forgot to mention: the air is actually an ingredient. If MJ didn’t wake you up, put a timer on for one minute and give your arm a bit of a workout (I shamelessly had to switch arms at thirty seconds). Ha!

Mmmm. Frothy.

Now we’re onto scooping the eggs into each little section. I use a quarter-cup measure, and this usually fills two openings.

So you want to fill it at least ¾ of the way or nearly full.

A bit of cracked pepper… (and here is a great place to add cheese, if you have some)

and they’re off! Into the oven at 375 degrees Fahrenheit for 8-10 minutes.

Finally, these little bites of morning heaven went into the broiler (on high) for 2 minutes. This ensures the perfect golden-brown frittata top.

Why hello there, mini frittata. I think I’m going to eat you…

Each one has it’s own little personality.

The herbs add an explosion of flavor.

The leek cooks into a mild sweetness.

If you bake multiple combinations at once, you could serve mini-frittata flights.

Mini frittatas are healthful because they have filling protein, plus they sneak in a vegetable or two or three.

They are perfect for picnics (great at room temperature), group gatherings (no utensils required), and morning appetizers; they’re also great for kids (big and small) to eat while running to catch the bus!

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  • doloris

    also good for twenty-six yr olds running to catch the bus (as i seem to find myself many a morn). thanks for saving me from my oatmealoatmealoatmealtoastoatmeal dredge. i could never think of anything that would make ahead and be good at any temp. this will also remedy my chipschipschipsteachips dredge at lunch. wow, did you know you were revolutionizing a gal’s whole day?

    • Katrina

      J: Did not know that, but I’m glad! 🙂 Enjoy you tons.

    • Mark Willis

      @bf035377faf0fbc1a0c4ff8ac86f0716:disqus @katrinawillis:disqus Yoou guys make me laugh.