Mini Frittatas - Part B

I've gone a little crazy with these frittatas. They're so easy to work with. You can use any combination of meats, veggies, cheeses, and herbs that you like. I would avoid foods that have a lot of liquid in them, such as tomato seeds though. Here's three meals that I made with my leftover eggs. See my post Mini Frittatas - A for the original recipe.



Tacos

Butter
Mini Frittatas - cut into quarters
Salsa
Spinach
Tortillas - warmed
Cheese (I used sliced provolone and a grated cheese blend)



Heat a little butter in a pan. Add the egg chunks to the pan and cook just until they are heated through. Remove the eggs form the pan. Loosely cover the frittatas and set them aside.



Heat your salsa up in the pan that the eggs were in. Once it's hot, add spinach to the pan. Toss the spinach around to evenly coat it with salsa. Then, turn off the heat.



Lay a tortilla down on a flat surface. Top with provolone, spinach mixture, and eggs. Then sprinkle a little cheese on top and roll it up. If you're going to eat the tacos latter, wrap them in foil. If not, place them on a plate and keep rolling until you're out of stuffs to stuff.



Frittata Foo Young

I had some leftover egg mixture that I had not cooked yet. Instead of cooking it in a muffin tin, I just baked it in a pie pan until it set.



Vegetable or Chicken Stock (I made a quick stock using the bones from a rotisserie chicken)
White Wine (optional)
Green Onions - thinly sliced
Corn Starch
Dark Soy Sauce - chilled
Chicken - shredded or diced (I used meat from a rotisserie chicken)
Egg Mixture - cooked
Rice - cooked