Frittatas are open-faced Italian omelettes. Sometimes they're baked with a layer of potatoes and include fillings like cheese and vegetables. Try a frittata as a lower-fat substitution for quiche.
Cooking for a Crowd
Eggs make a quick and easy meal for omnivores and lacto-ovo-vegetarians alike. Making eggs in individual muffin cups rather than in a single pan lends itself to cooking for both – some frittatas can be supplemented with meat, while others can be customized with guests’ favourite cheese and vegetables.
Frittata Serving Suggestions
As part of a complete meal, two mini frittatas should be plenty for most appetites. Mini frittatas are perfect for a brunch spread or potluck too. Top off the meal with baked beans (lard-free for vegetarians), a light crunchy salad, and some toast or bread. Fresh fruit makes a perfect light dessert.
Leftovers are perfect for lunch. For kids' lunches, serve with ketchup.
Mini Egg and Potato Frittata Recipe
- Makes 6 servings (2 mini frittatas each)
Ingredients:
- 2 medium red or white potatoes
- 1-2 Tbsp. butter or margarine
- 1 medium cooking onion
- 8 large eggs
- 1/2 cup milk
- 1/2 cup frozen cooked spinach or fresh cooked spinach, drained and pressed dry (if using frozen chopped spinach, defrost and press the water out before using)
- 1/4 green bell pepper
- 1/2 ripe tomato
- Salt and pepper
- 1/2 cup crumbled or thinly sliced feta cheese
Directions:
- Generously oil a 12-cup muffin tin.
- Preheat the oven to 400° Fahrenheit.
- Grate the potatoes on a coarse cheese grater. Line the bottom of each muffin cup with the shredded potato.
- Bake the potatoes in the muffin tin for 15 minutes.
- While the potatoes are cooking, heat a medium skillet over medium-high heat and add the butter or margarine. Chop the onion and add to the pan. Stir and cook until soft; about 10 minutes.
- When the potatoes are finished in the oven, remove pan and reset oven to 350° Fahrenheit.
- Meantime, beat the eggs with the milk in a medium bowl.
- Add the diced tomato, green pepper and spinach. Take the onions off the heat, let cool slightly and add to the bowl.
- Add salt and pepper.
- Ladle the egg mixture into the muffin cups; cups will be full.
- Top each mini frittata with the crumbled or thinly sliced feta cheese.
- Cook at 350° Fahrenheit for about 25 minutes, or until eggs are set.
- Serve mini frittatas warm or at room temperature, with breakfast beans, toast and salad.
Frittata Recipe Variations
- Substitute sharp cheddar or Swiss cheese for the feta.
- Leave out the potato layer for a low-carb breakfast dish.
- Cut preparation time by making a simpler baked eggs dish: just beat together egg, milk, salt and pepper and cook until set.
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