Tuesday, January 4, 2011

Mini Frittata (Chicken and Broccoli) - Part A

I got the idea of using a muffin tin from Miss Molly. She made Green Egg and Ham Mini Frittatas for a baby shower. They were so cute and tasty that I've made several since. Other than broccoli/chicken and pesto(green eggs)/ham, I've also made turkey/chipotle gouda, sun dried tomato/pepperoni and asparagus/green onion combos. Use what's in your fridge, play around with the flavors and make it your own.



6 eggs
3/4 c Mlik
1/4 c Cream
1-2 T Melted Butter (optional)
1 c Cheese - shredded (I used a Mexican blend)
1 1/2 c Chicken - cooked and shredded or diced
1/2 c Broccoli - finely chopped
1/2 c Cauliflower - finely chopped
Garlic Salt
White Pepper
Garlic Chili Sauce
1 T Dried Oregano
1/2 t Smoked Paprika

Preheat oven to 300° F

Whisk the eggs, milk, and cream furiously for a few minutes.

Stir your butter, cheese, meat and veggies into the egg mixture.



Season to taste.



Using nonstick cooking spray, grease two muffin tins. If you only have one, cook in batches. You can also cover and refrigerate the rest for the next day. Look for my next post for some tasty ideas.

With a measuring cup or an ice cream scoop, fill the baking cups. Stir the eggs as you go so that you'll have an even mixture of stuff in each muffin cup.




Bake until the egg has fluffed up, and bounces back when touched. You should also be able to see that the egg has set. This takes about 20 minutes.



Use a spoon or a spatula to remove the frittats from the pan.




Serve with a mixed green salad for lunch or brunch and a fruit salad for breakfast. This dish is gluten free and can easily be vegetarian.




I've had a lot of fun with these little guys! Click here to see my next post with some fun egg ideas.

Here's a taste of what's to come:




- By the way, I'm really not sure if these are fittatas, quiches, or just an egg bake. I picked the name that I liked best. Bon Appetit!

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