I’m not having kids anytime soon, much to the dismay, of well, no one actually. But I recently browsed the kiddie cookbook shelves, as my coworker just had a baby and no gift of diaper bags or nipple cream would do. I had to buy her a “mommy and me” cookbook, as she also has an 11 year old daughter. When I was over her house recently (and we made this awesome, but cheating, Indian curry veggie dish) I checked out that same book I got her. She said she’d been using it lately, pointing out a mini frittata recipe.
When my coworker baked this with her daughter, she whipped up the egg mixture, poured it in the muffin tin and then her and her daughter dropped in the filling of their choice (they used diced turkey, which I’m torn over — deli meat and egg?!?!)
I made my fritattas for an apple picking adventure out in Virginia. More on that later (I’m looking at you, El!) but for now, here’s my adult version.
Mini Spicy-Veggie Frittatas
Pan fry thinly sliced zucchini in olive oil, and then soak out the oil on a paper towel; quarter slices. Roast a multi-colored bell pepper, then when cool, peel skin and chop. In a big bowl, mix together nine eggs, a glug or two of milk, zucchini, pepper, diced scallions, three cloves of minced garlic, two minced serrano chilies, freshly grated parm cheese, two triangles of Laughing Cow (Swiss Light), salt and pepper.
This will fill up two 6-mold muffin tins (don’t fill to the top.) Spray the tins with veggie spray so they pop out easily. After about 14 minutes on 375, take them out. Sprinkle more parm on top and set under the broiler for 2 minutes – max.