Sunday, August 19, 2012

Baby frittatas

Lordie it's been an age since I posted. The time has flown and I feel as if I have been living in a fog. Suffice to say it has been mad here - with lots on for all of us. I have worked harder than I ever had juggling some big writing projects so have been rather attached to the laptop.  Poor Woo is totally over it - he has been left to his own devices a lot lately - and is not too smitten with the lack of 24/7 attention! (We even forgot his birthday poor dog - not that he probably noticed!) 

Thankfully I'm tailing off a bit and have a bit of a lull before another big project starts up. So, despite the focus on food with the cookbook I'm working on, I have managed to re-acquaint myself with the kitchen to whip up some delights. 

Moo and I are rather partial to these baby frittatas - we both love them for lunch and they are so simple and easy to make - a few minutes preparation and then straight into the oven to do their thing and transform into the most delectable treat.

For each one you'll need...

Sprinkle of bacon, proscuitto, or smoked salmon diced (optional)
Sprinkle of red onion, finely chopped
Handful baby spinach
Sprinkle of goats cheese or feta, crumbled
Some veggies – tomatoes, sweet potato, pumpkin, red capsicum, finely diced
1 egg per frittata
Salt and pepper, to taste

Heat the oven to 180°c.

Generously spray a nonstick 12 hole muffin tin (I use a large Texas size one) with cooking spray.

Saute the meat if you’re using it with the onion to soften them both then add the spinach and let it wilt a little.

Divide this mixture evenly amongst the tins.

Crack an egg into each then sprinkle in some veggies evenly until the pans are almost full.  Season with salt and pepper.  Give the mix a stir to break up the eggs and distribute the filling in each. Sprinkle some cheese on top of each one.

Bake for around 15 minutes – keep an eye on them and when the tops have puffed and are golden they are done. You can finish them under the grill if you like them toasty.

Once out of the oven let them cool for a bit then use a knife to ease around the edges to pop them out of the tin. Make sure you soak the tin right after cooking as the egg likes to cling to the side if you haven’t used enough spray – and that’s not fun.

Eat hot or at room temperature or cold – they’re good any which way.

You can add whatever filling takes your fancy and if you'e in the mood you can go wild and slosh in some peri-peri sauce or chilli - whatever you like.  

Each time they're different - which makes them perfect for breakfast, lunch or even an easy dinner - we love them.