Monday, November 21, 2011

"Day's dawning, stop yawning...

...and begin to join me in my song." Early Bird by Shirley Temple.

Hello lovelies!

Let's talk about breakfast.

Our Bible Study was having a little potluck dinner thing this week for our final study of the year, and our fearless leader decided it was going to be a "brinner" potluck (breakfast for dinner). Also, we wanted it to be finger food.

My simple solution: muffins!

However, through a series of unforeseeable events, I needed to bring a second dish, and when I heard what else was coming, it seemed that something egg-y or savory was called for. I only had a few hours to come up with my second offering...and suddenly I was struck with a bolt of sheer genius!

Frittatas! And not just casserole, bite-sized frittatas! So here's the recipe, as they turned out darlingly.


8 eggs (if desired, 2 eggs and 6 egg-whites)
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup milk
1 cup (or so) cubed or thinly sliced and chopped ham
2 cups cheddar cheese
chopped chives or onion to taste
Green chili to taste (optional)

Preheat oven to 375 degrees. Whisk eggs, salt, pepper, and milk. Add chives and green chili, mix in, then add ham and cheese. Spray a mini-muffin tin with non-stick cooking spray, and fill each up with the egg mixture just below the top. Cook for about 10 minutes, or until a knife inserted at the center comes out clean. Gently run a knife around the sides of each frittata before popping it out with a fork. Serve warm. Makes about 36 mini frittatas.

If you care to garnish, a little whip of sour cream is lovely with the green chili, especially if you used very much, or serve with pita triangles for a little bready-goodness with your eggs.

Variations: If you want a casserole style frittata instead, just melt a pat of butter in a frying pan and cook up the egg mixture in that till it's lumpy but still quite runny, then transfer to a greased casserole dish. Any cooked sausage or bacon or breakfast-type meat can be substituted for ham, and any herbs and veggie can be substituted for green chile - spinach, mushrooms, rosemary, tomatoes, etc. Cheeses may also be substituted (I like a dash of asiago on top in addition to the cheddar for a special treat).


1 comment:

Ma'mma said...

oh my goodness - you are full of lovely ideas!