52 Dinners - Week 4: Mini Frittata for Friends

52 Dinners - Week 4: Mini Frittata for Friends

Everyone loves brunch.

Katt and Ben dropped by last week for Sunday brunch. Katt is a good friend who lives down the road, and she works with us on the farm full-time during the growing season. She also does some freelance grant writing, and is a cow whisperer. She’s brilliant and strong and a lot of fun, and we’re so very lucky to have her on our team.

Her fiancé Ben Barnes is a phenomenal artist and a bit of a local celebrity, in my opinion. His paintings can be found in galleries all over the place. Ben is also a skilled woodworker, and we’ve recently commissioned him to build us a new dining room table. A handsome ten footer.

I served waffles with whipped cream and fresh fruit, cheesy grits, bacon, and mini frittatas, along with a pot of earl grey tea and a bottle of bubbles.
I use the Light and Crispy Waffles recipe from Food & Wine (replacing the oil with melted butter and using yogurt instead of buttermilk).
There’s a fair amount of cornstarch in the batter, which makes for a nice crispy exterior.
I used these lovely blue and white dishes because it’s our only china set that has a matching teapot. Admittedly, I only served the tea because I wanted to use the pot. Is it gauche to serve coffee in a teapot?

If you like the idea of entertaining but are perhaps a bit intimidated by the thought of throwing a dinner party, brunch is a great place to start. It’s pretty quick and easy to throw together, and can be done very affordably. Plus, you get to day drink. Later I’ll share my recipe for mini frittata. Muffin pans aren’t just for muffins.

 

Frittatas are fun, easy, and delicious. Incredibly versatile, you can throw just about anything in them. They manage to have a slight air of sophistication while also being quite rustic.
I have an 8” cast iron skillet that has served as my go-to frittata pan for a few years, but recently I’ve been making these little individual-sized guys in a muffin pan and loving it.

 

  1. Preheat your oven to 350
  2. Moisten your muffin pan with butter or nonstick spray
  3. Peel a sweet potato and slice into discs a little less than ¼” thick
  4. Heat some butter in a skillet and fry the potato slices until they are al dente and nicely caramelized. A few minutes on each side.
  5. Use a ring cutters or entremet rings, or a knife to cut the potato discs to fit perfectly into the bottom of your greased muffin pan. 
  6. Add your fillings. This is a great way to use up leftover roasted or grilled vegetables. Or cooked meat. I almost always include caramelized onions.
  7. Top with shredded cheese, and don’t be stingy. I use sharp cheddar.
  8. In a bowl, whisk together eggs and cream (or whole milk). The general rule of thumb is to add a half cup of dairy for every dozen eggs. To make these 9 little frittatas, I think I used 7 large eggs and a little more than a quarter cup of cream. Season egg mixture with salt and pepper, along with some dried herbs if you like. I must have been feeling fancy when I made these because I used herbs de provence. Ooh-la-la.
  9. Pour egg mixture into muffin pans over your fillings and cheese. Fill them pretty much to the top.
  10. Bake JUST until the eggs are set. Check on them after 20 minutes, though they’ll probably need 30. As with all custardy things, it’s very important not to overbake these. I actually take them out when they still have the tiniest bit of jiggle remaining, as they will finish setting up as they cool.
  11. Let them cool in the pan for a bit. Depending on your pan, they may stick a little. No biggie. Just run a sharp paring knife around the edge and they should pop right out. Enjoy!

 

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