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Mini Frittata Brunch Bar

Source: http://www.tablespoon.com/ – by Bev Cooks

Mini Frittata Brunch Bar

Get creative and have a whole slew of toppings for your next mini frittata party!

Prep Time 10 min
  • Total Time 40 min
  • Servings 12

I’ve been on quite the miniaturizing kick lately.

I’ve miniaturized calzones, chocolate cake, pecan pies and today I’m miniaturizing the frittata. Somehow miniaturizing my waistline didn’t make the list.

I have a major crush on frittatas. Or as I like to call them, “FREE-TA!-TAS!” So when I decided to divide them up over 12 itty bitty muffin tins and pretend that I was hosting a brunch party with all my best friends picking out their favorite fillings and creating their perfect mini frittatas, I: A) got sad that it wasn’t actually happening; and B) got really excited that I was going to have twelve mini frittatas to myself.

Guess what, you have the power in your own hands to make this mini frittata brunch party happen. You do! Just round up a delicious topping fest, have a t.o.n. of eggs in a bowl and let everyone do their thang!

Let me show you what I made for my imaginary party (sure, you can feel sorry for me if you want).

Handful of eggs, baby spinach, Mexican chorizo, leeks and shredded mozzarella and oregano.

Ingredients for Mini Frittata Brunch Bar

Whisk up 10 eggs with a good pinch of salt and pepper.

Whisking eggs

Choppity chop some baby spinach.

Baby spinach

Get that gorgeous chorizo all soft and caramelized in a skillet.

Carmelizing chorizo

Saute zee leeks.

Sauteed leeks

Pour the eggs into the 12 muffin holes. Sprinkle in your leeks.

Add the chorizo. OMG.

Add chorizo

Add the spinach and oregano.

Add spinach and oregano

Top with grated cheese! (Someone in my family is a sissy about cheese, hence the naked ones. Ahem.)

Top with grated cheese

Bake her up. They’ll puff up like little soufflés, but will settle back down in a nanosecond.

Settled down frittatas

Stack them on a platter for your guests or pop them into your mouth like popcorn!

Feel free to use a.n.y. topping you love: bacon, arugula, goat cheese, thyme, garlic, etc. Do it up!

Just make it happen. Then invite me. Kthanksbye.

For more of Bev’s musings, visit her at Bev Cooks and her Tablespoon profile.

Mini Frittata Brunch Bar


10 large eggs
1/2  cup cooked Mexican chorizo

1 cup spinach, finely chopped

1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt and freshly ground pepper

1 tablespoon fresh oregano


  • 1 In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
  • 2 Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
  • 3 To the pan, add the chorizo and cook until until it’s softened, 5 minutes.
  • 4 Pour the eggs into a non-stick muffin tin.
  • 5 Sprinkle the leeks evenly into each eggy mixture.
  • 6 Followed by a good dollop of the chorizo.
  • 7 Go ahead and throw that spinach in there too.
  • 8 It would be wise to sprinkle some cheese and oregano on top of each frittata.
  • 9 Throw the whole thing into an oven, preheated to 375.
  • 10 Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!


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10 Ways to Cook the Perfect Egg: No matter how you like your eggs, we’ll show you how to make them perfectly

eggs -istockphoto_thinkstockSource: www.thedailymeal.com – By Anne Dolce, Editor

Many mornings are met with an egg; sometimes afternoons and evenings are, too. An egg is a “power-packed capsule of great nutrition,” says Jim Chakeres, vice president of the Ohio Poultry Association, and just one egg gives you a large dose of all of the protein, vitamins, and minerals that you need on a daily basis. An egg outranks other forms of protein in nutrition by a landslide, and not only is it a superior form of protein, but it just so happens to be one of the cheapest. If that’s not enough reason for you to work one into your daily diet, then maybe hearing that an egg can help you with weight loss, because starting your morning with an egg will cause you to eat fewer calories throughout the day, will.

An egg’s nutritional qualities are not new news, but what is really important to the Cook editors when it comes to an egg is that it’s cooked right. Egg-eating veterans know, and if you’re new to eating eggs then you’ll soon learn, that there are ways you like an egg, and there are ways you don’t. Another great things about eggs are that they can be cooked in a number of different ways so that they differ in taste, texture, and variety, and while versatility is another positive item on our list, it can often lead to a lot of confusion and disappointment when it comes to eating an egg.

Slideshow: 10 Ways to Cook a Perfect Egg Slideshow

How many times have you ordered a bacon, egg, and cheese and were dissatisfied to find that the egg was dry and the yolk not runny, or vice versa? To eat an egg is to know an egg, in its many different forms, and to make sure you’re enjoying your egg every time, we asked food expert Scott Crawford, foods coordinator of Whole Foods Market, to define each preparation of an egg and explain how to cook it.

With our help, you’re not only going to be cooking and eating more eggs, but you’re going to be doing it perfectly. If you’re a sucker for yolks, you’ll learn that you like your eggs sunny-side up; and if you can’t figure out why some scrambled eggs taste better than others, you’ll be pleased to find out that the answer is simple: air. Fried, scrambled, or baked, we cover all of the bases of an egg — so no matter how you like it, we’ll tell you how to make the perfectly incredible and edible egg.

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Filed under eggs