*Makes 1 dozen mini frittatas
A frittata is the low-maintenance version of a quiche – with just as much delicious taste! Traditionally, a frittata is made in a large cast-iron pan, but for my recipe I opted for a mini version, made in a muffin tin. These little guys are quick & easy to prepare, full of flavour, and filling (thanks to all the fiber from the veggies & the protein from the eggs and cheese). They would be great for a quick breakfast, leisurely weekend brunch, or even an on-the-go snack – they are portable thanks to their handy size! They can be served warm or at room-temperature, and can even be refrigerated & then eaten cold or re-heated. The options are endless. Give them a try and let me know what you think!
18 cremini mushrooms
1 tablespoon butter
12 stalks asparagus, ends trimmed
2 cloves garlic, finely minced
9 eggs, lightly beaten
¾ cups milk
Pinch of salt & pepper
Pinch of cayenne pepper (optional, if you like some heat!)
1 log goat cheese (135g), thinly sliced
1. Thoroughly grease a muffin tin, making sure to cover the bottoms & sides of each slot, then set aside.
2. Pre-heat the oven to 350°F.
3. Prepare the vegetables for cooking: clean the mushrooms thoroughly, remove the stems, and slice them thinly, then wash the asparagus and break off the tough ends.
4. Melt the butter in a medium frying pan, and add the mushrooms. Sauté for approximately 5 minutes, until the mushrooms are nicely browned. During the last minute of cooking time, add the minced garlic. You don’t want to add the garlic any earlier, as it may burn!
5. Meanwhile, quickly steam the asparagus, for no more than 3 minutes. You’ll want it to be slightly softened, but not fully cooked! Once steamed, chop the asparagus into 1 inch pieces and set aside.
6. In a medium-sized bowl, lightly beat the eggs. Add in the milk or cream and salt & pepper, and beat again.
7. Carefully pour the egg mixture into the muffin tin, dividing evenly between the slots. Next, evenly divide the vegetables between the muffin tins. To finish, top each tin with a slice of goat cheese.
8. Place the muffin tin into the prepared oven, and bake for approximately 12 minutes, until the mini frittatas are just set. To check for doneness, gently shake the pan – the middles of the frittatas should be just set, with a slight jiggle.
9. Once they are finished, remove the frittatas from the oven and let cool for 5 minutes. Once they have cooled slightly, run a small rubber spatula around the edge of each of the slots to loosen the frittatas. They should easily pop right out after that!
10. At this point, you can either serve the frittatas or you can allow them to cool to room temperature – they taste delicious either way!