Backpost: Giada on food network is constantly raving about frittatas, and when I saw her make some bite-sized ones for a group breakfast, I knew I had to try it out. I loosely followed her recipe, making some unconscious alterations (wasn’t in the mood to measure (that’s often the case)) so it was “au pif” (inexact) as my mother would say! I’ve made these twice now and they’re an enjoyable, salty, convenient breakfast item. You really can put just about anything that an omelette would accept into them.
They’re incredible easy to make, they pop right out of the muffin pans without difficulty, and you can easily make a number of varieties. These are as good as a vegetarian item as they are meaty, and offer a number of possibilities. Giada’s recipe is simple and nothing really needs to be changed- you can cook them a bit more than suggested if you’d like the edges to be firmer (for transport) or a bit more thoroughly browned- but if not, follow it as-is! As for my try at them, I added the following:
- deli turkey shreds
- spinach
- roasted red bell pepper slivers
- chopped tomato
- carrot shavings
- dried oregano, basil, parsley
- dash of cardamum and cumin
- salt/pepper
If you use a nonstick pan, they pop right out very easily. I’m halfway tempted to make them in cupcake cups to carry around for potlucks or picnics- though they’re not too hard to hold ont heri own, particularly after they’ve been chilled for a few hours!
