Cooking is easy: Mini Frittatas Recipe
By Kackie Condatore
I get a little annoyed by recipes. Why? Because everyone writes recipes like they invented the idea of making yeast rise or making egg whites froth or making water boil. No one ever explains why they’re telling you to do the things they’re telling you to do. If they did you’d be able to embellish upon the recipe indefinitely, and then it’s not their recipe anymore. Guess what? I want you to make frittatas with whatever ingredients you want. I’ll tell you what I put in there, and then I’ll tell you what the real flesh and bones of the procedure are, and then you can make them your own. Deal?
So I started with a muffin tin that makes 6 big muffins. PAM the daylights out of it because eggs stick like it’s their business. The last thing you’re going to do is add the eggs, probably 10 of them, so have them on hand but don’t get in a hurry to mix them in with everything.
Preheat the oven to 350º.
Start with the stuff you want in the frittatas. I like some veggies and some cheese and some seasonings. I used:
fresh green beans — about 1 cup - and steamed them for 10 minutes ahead of time.
a fresh block of Parmesan cheese — enough to chop a lot up for the inside and sprinkle on top
sun dried tomatoes — 1/2 cup chopped
celery — 1 cup chopped
grape tomatoes, halved — I used 1/2 cup but I encourage you to go nuts. They’re amazing when you bake them.
and some garlic, salt and pepper, and some Italian seasoning.
I put all that stuff into a pan on medium with some olive oil and cook it till it’s soft. Celery and sun dried tomatoes first (they brown nicely), then the seasonings, then the regular tomatoes at the end. You want them soft but not falling apart. Pull it off the heat after the tomatoes have finished softening and set the whole thing aside.
Get your green beans out of the steamer. Now you’re going to start assembling.
Grab your thoroughly greased pan and sprinkle equal amounts of green beans in each cup. Then put a good amount of sliced Parmesan into each bowl, probably a tablespoon of cheese if you can use your imagination as to how much that would be. Then add your mixture from the frying pan equally into the cups, you know, with a spoon or something.
Now you’re ready for the eggs. I salt and pepper the eggs in a bowl and whisk them all together first. Then you’ll pour them over the top of the stuff in the cups, leaving about 1/4 inch below the rim. The eggs will expand a bit in the oven.
Put the pan in the oven and put something on top, like a flat baking sheet, and bake for 20 minutes. You’re doing that because you want the eggs to steam a little. That keeps them moist, because dry eggs are gross.
Then, take them out and set the oven to broil on low. Sprinkle some grated parmesan on the top of them and stick the pan back in the oven for a really quick 4 or 5 minutes, tops. Then take them out, let them cool for awhile, maybe 10 minutes, and then you can remove them from the muffin tin. You want to give the eggs a chance to settle once and for all, so that’s why they have to hang out for a minute.
So then you have the fun battle of getting them out of the cups, but hopefully you’ll have oiled the pan well enough that it’s not too hard. I used a butter knife to loosen them and they popped out pretty easily. Even if you have to scoop them out with a spoon and make a menagerie of omelette-esque awesomeness, they’ll taste amazing.
They store really well in the fridge and reheat in about 2 minutes in the microwave. The next day, I cut them in half into thinner medallions and fried them and put them on toast. That was awesome, too.
So! The whole idea is that you can put just about anything in those greased cups — make sure the stuff you use is pre-cooked to the consistency you want it, no raw potatoes or anything — and pour some eggs on top and bake them into frittatas. You can switch up the cheese, go for a different group of seasonings, throw in some meat, mushrooms, anything you’ve got lying around, and have a real meal on your plate.
That’s what cooking is about, not reading recipes all the time but learning why you’re doing things. Then you can do whatever you want! Bon appetit!