Frit-ta-tas. Fritta-tas. Frittatas! I just love that word. Makes me feel like I’m bilingual, which I am most certainly not. Although I wish I were. Never really knew what a frittata was, but I kept eyeing a “Frittata Pan” in the Williams-Sonoma catalog. Strange-looking thing – a pan with a pan for a lid – which, when turned over became the pan on the bottom with a pan for a lid on top. You know what I mean. Here, like this. Anyhoo, I don’t have one. And nice to know I don’t really need one. My lovely foodie friend from New York, Winnie, over at Healthy Green Kitchen posted a Mini Greek Frittata recipe that piqued my interest. I like that word, too. Piqued. Not “peeked”. Only my eyes peek, not my interest. But, if I’m interested I might peek. I didn’t need a special pan after all, just a muffin tin – which was readily available. I have 3. Thanks, Mom! Now, I admit, I didn’t have all the ingredients that Winnie had on hand. I did have eggs, which is pretty much a requirement. For the rest I made do with what was leftover in the refrigerator. Always plenty of that. MM and I LOVE breakfast and brunch food. We’re both pretty carb intolerant, so protein, whole grains, complex carbs and lots of fruits and vegetables are what you will find the most of in the kitchen and on our table. Although those Grand Gold Cupcakes were pretty darn tasty! And we are both pretty much dyed-in-the-wool southwestern cuisine freaks, so what was leftover is what we ended up with. Mini Southwestern Frittatas. But really, you can make these whatever you want. Now, a low-fat, low calorie option is certainly available to you here. Use egg substitute instead of whole eggs, fat-free milk or fat-free half and half, and low-fat cheese for the cheddar. Easy peasy! Mini Southwestern Frittatas Preheat oven to 375 degrees F. Grease muffin tin with Crisco, or something comparable. I tried spraying on canola, but they stuck just a little each time. 8 whole eggs 1/4 cup milk 1 1/2 tsp salt 1 tsp fresh cracked black pepper 1/8 tsp hot sauce 1/2 cup roasted chopped green chiles 2 Tbsp chopped onion, sauteed 1/2 cup chopped tomato, seeds removed and drained 1 cup grated cheddar cheese 1/2 cup chopped fresh spinach With a whisk, […]
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