Mommy and Mini Me Frittata

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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.

This dish has been made possible in part by these two recipes, as well as the mommy and me cookbook.

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8 comments

  • BS October 14, 2008  

    I think “a glug or two of milk” is my favorite cooking measurement ever.

  • Mariah Carey October 14, 2008  

    send me my shirt, beeotch.

  • Yvo October 15, 2008  

    Wait, I’m sorry, don’t take this the wrong way, but you’re actually turning your nose up at “deli meat” and eggs, but then you use Laughing Cow in your own version? Really? Come on, now.

  • gansie October 15, 2008  

    aaaahhhhh. i was feeling pretty shy about admitting using laughing cow.

    it’s not the fact of deli meat itself (i love a good smoked turkey sandwich with dirty mustard) but the *combo* of deli meat and egg. that’s what i’m unsure of.

  • Yok October 15, 2008  

    Being the above-referenced co-worker, I feel I must defend our topping choices. We had a variety: sun-dried tomatoes, havarti and monterey jack cheeses, sauteed onions and roasted turkey. The turkey was inspired by a 30-minute meal episode for a large frittata- not that that gives it a “pass”- I thought…interesting. It gave an awesome complexity of flavor so don’t knock it ’til you try it!

  • Yvo October 16, 2008  

    Wait, no no, I like Laughing Cow, it was probably the first “Swiss” cheese I found OK to eat (a lot of times, Swiss comes off as waxy/plasticky tasting to me, my first time was probably some crappy stuff though). And it’s great tucked into bento 😛 spread on crackers or into mini bell peppers !! Yum (and the flavored ones are good too, and they last forEVER in the fridge).
    As for the deli meat, I’m not knocking that either, growing up, I don’t think I ever put anything on sandwiches besides deli sliced meats. And once in a while, when I was really daring, I might take a slice of ham and fry it up a bit to go with eggs. Hahaha. I wasn’t a particularly “Think outside the box” kind of kid (and still am not).

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