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Baby Frittatas

17 Jan
Mini Frittatas

Not my hand. Image from Family Fun.

I love to make frittata. But mostly because it sounds awfully cool to say “frittata.” So cool that spellcheck doesn’t recognize it. No, spellcheck, I don’t mean “fritter,” I mean “frittata.”

“So, frittata. That’s just another way to say ‘omelet?'” John asked me as we prepped our “breakfast for dinner” meal this week. “Like how a panini is really just a sandwich?”

“They’re basically the same thing. To-may-to, To-mah-to,” I answered, utterly unsure if this was true.

Since I can’t Wikipedia this because of the SOPA blackout (word!), I checked Epicurious, who says:

An Italian OMELET that usually has the ingredients mixed with the eggs rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. An omelet is cooked quickly over moderately high heat and, after folding, has a flat-sided half-oval shape. A frittata is firmer because it’s cooked very slowly over low heat, and round because it isn’t folded.

And there you have it. We tried these mini frittatas from Family Fun, discovered via Pinterest, with great success. It’s the perfect solution if you have two stubborn egg-eaters (like a vegetarian and a carnivore!) with wildly different preferences.  Just whip up two separate egg mixtures with desired fixins’. Plus, this frees up the stove if you, like us, have only one skillet. And it solves the age-old breakfast dilemma of eggs that are ready before the pancakes or vice-versa.

Recipe: Baby Frittatas, via Family Fun but re-tooled by me
  • 4 large eggs – Of course, Eggbeaters can be used.
  • 1/4 cup milk
  • Salt and pepper
  • Assorted mix-ins, like diced veggies, bacon, ham, etc. We used kale, diced plum tomatoes, basil and rosemary.
  • Grated cheese – We used mozz-romano blend and sprinkled on parmesan.

Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray. (Seriously, use the spray. Ours were a little stuck to the muffin pan.)

Whisk together the eggs, milk, and spices in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.

Mini Frittatas - Step 3Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. Run a butter knife around the edge of each one to loosen them before removing them from the pan. Makes 6 mini frittatas.

  1.  He Said, She Said:

These were gone before we had a chance to take a picture. Fast, adorable, and certainly handy if you’re cooking for a crowd. Definitely a hit. I loved how the lil’ frittatas got slightly crispy on the top and outside. Sometimes eggs’ texture gives me the heebie-jeebies, but this one passed the test. As they cool, the frittatas firm up a little, so I’d wait a few minutes before removing them from the pan and serving. We’ll make ’em again, even if they really are glorified omelets.


Butternut Squash Home Fries

27 Sep

Inaugural post! Keeping the Peas has been simmering for a long time, ever since my male companion and I joined culinary forces and realized that cooking for divergent palates is a challenge. We have hardly any money, time or (most importantly) counter space, but we’re devoted to eating mindfully and striking good vegetarian-omnivorian compromises.

But let’s get to what’s really important here: SQUASH!

Photo courtesy of St. Martin's Press. (Though in the future, I'll be posting my own alluring food photos.)

Sassy Squash Facts:

1. Like its gourd brethren (melons, cucumbers and pumpkin), it’s a fruit. Remember that for your Trivial Pursuit tournament.

2. Eating a mere cup of butternut goodness gives you half your daily dose of vitamin C.

3. In a health benefit beatdown, it would kill / maim the wimpy summer squash: butternut is packed with beta-carotene (vitamin A), vitamin B1, folic acid, fiber and potassium.

Recipe: Butternut Squash Home Fries, courtesy of Hungry Girl Lisa Lillien 

  • 2 cups peeled and cubed butternut squash (1-inch cubes)
  • 1/2 medium red bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1/2 cup fat-free broth (chicken or vegetable)
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon pumpkin pie spice *I just used dashes of cinnamon and nutmeg.
  • Salt and black pepper, to taste

Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent. *I sauteed my onions 3 minutes longer, because I hate overpowering onion bite.

Add bell pepper and cook for 1 minute.

Add squash and stir. Raise heat to medium and add all spices. Mix well.

Cook for about 7 minutes, until squash starts to soften.

Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.

Simmer until broth evaporates (which was like, four minutes for me), stirring often.

Cover pan and continue to cook for 3 minutes, or until squash is tender.

He Said, She Said:

I’m such a sucker for any food that can transcend the breakfast food / dinner food divide. This was great!  We’ll definitely be making it again in the ominous coming winter months – if I can figure out how to peel squash without making it look like orange Playdough roadkill. Outside of the peeling (kitchen MacGuyvering that I have yet to master), this is quick, painless and hearty. Though I was concerned the squash would be either too hard or too mushy, this technique with the chicken broth worked like a charm and the texture was Goldilocks-style just right.

“These taste just like real home fries,” proclaimed the boyfriend. I say they taste like a slightly sweeter, warmed-by-cinnamon, pull-on-your-flannel and settle-in-for-fall version of home fries.