I’m a huge fan of breakfast foods. I love to start my day with coffee and a bowl of cereal, but that means that I’m excluding other breakfast foods, which isn’t right. I always feel a bit like a rebel when I eat breakfast at other times of the day, and who doesn’t like being rebellious now and then?
I came across this adorable Mini Frittata recipe on Pinterest, and it comes from a site called Wishful Chef. You might like this site, too, as it’s full of simple, healthy recipes. Back to the frittata…I had not made a frittata before, so this was a perfect cooking adventure this week.
What I liked about the recipe is that there really isn’t anything intimidating about it. For some reason, a frittata always sounded very fancy, and so I had never made the effort to cook one. These looked easy so I was in!
Two great things about the mini frittatas. First off, they used mascarpone cheese, which I don’t use very often and wanted to try out. You add a couple of tablespoons to the eggs and whisk it in. I think the mascarpone helps keep the dish light and airy. Second, I liked that the recipe didn’t make a ton of food. You end up with enough of the egg mixture to fill 6 normal-sized muffin tins. They are delicious out of the oven, but they heat up really well up to a week after you make them.
You can also customize this recipe so that it has your favorite ingredients. I followed the recipe on this site, to try it out the first time. That included adding fresh parsley, sliced prosciutto, and I went for Fontina cheese. I think next time some cooked sausage would be fabulous to swap with the prosciutto.
These mini frittatas are super easy and not at all intimidating. Plus they are really great for portion control and I’m sure kids would love the miniature food at breakfast time. For the recipe and step by step instructions, click here!
What I was cooking up a year ago: Learning to Love Salads – Part 1: Greek Salad
This week started a series that I have kept up periodically over the last year. If you’ve been following me for very long, you can tell that I’m a girl who loves her pasta and starchy dishes (and yes, goat cheese too). I’ve never been one to crave a salad, so the idea was to find salad dishes that sounded like they could be tasty in an effort to begin eating more salads. This Greek Salad was a wonderful recipe to begin this series that was packed full of flavor and fresh ingredients.0
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