That’s a Lotta Frittata
Frittata is one of my go to comfort foods. My grandmother always made it, we had it with supper, as a side dish, and always for breakfast. Sometimes with meat or veggies (usually both). Sometimes with cheese, sometimes without. Always with salsa roja, a Salvadoran tomato based hot sauce. If there were veggies in the fridge, they went into her Fritatta. Years later, I still love frittata, so on Sunday morning, you can bet the oven’s on and we’re getting ready for frittata time.
This morning I’ve done the usual dive into the veggie drawer to find my ingredients. I’ve been able to round up red onion, sweet peppers and a chicken breast. After chopping the veggies and the chicken, and distributing equally into 12 muffin cups I top them up with fat free liquid eggs. I know, you’re probably wondering why I would use liquid eggs, when I could used regular eggs. Actually, I’ve been trying to watch my fat intake. I prefer real eggs, and usually, I would use 1 egg to per frittata muffins. Once the muffins are topped off, I give each a sprinkle of salt and pepper, toss in some spices (today was paprika and basil) and throw the into the oven at 350 for about 25 minutes. Microwave these little guys for 30 – 60 seconds to warm them up. Longer if you want to use them as rubbery little squash balls.
Frittatas can be made with just about any combination of ingredients. Meats, veggies, cheese. and potatoes are all the usual players. I’ve tried some more obscure ingredients too, pasta, tortillas strips. Line your muffin tins with bacon first (just cook them for a few minutes before you put your eggs in.)
Want more frittata recipes? Here’s a nice roundup at All Recipes.