What’s a girl to do with an over abundance of farm fresh eggs? These mini Frittatas would be perfect for a Sunday brunch and a fun thing for kids to help make. Or how about for breakfast on the go? Prepare the ingredients the night before and make a batch for the family to grab on their way out the door to school or work.
I love that lightly browned, slightly crunchy texture on the top of a regular frittata. These mini’s give me a lot more of that yummy texture, pared against the rich and cheesy eggs inside! I added soy chorizo to make them vegetarian friendly for my family but of course, you can add regular chorizo if you prefer. You could add just about anything to these morning treats, actually!
These mini soy chorizo frittatas also have potato, onion, garlic, parsley and lots of cheese. I picked up Yukon Gold at the farmers market for these because you don’t have to peel them! Yea for less work!
Start by quartering the potatoes and slicing them thin. I used my super fabulous mandolin to do this job in no time at all. Then, finely chop up the parsley, onion and garlic.
Get crackin’… (Farm Fresh eggs from La Bahn Ranch.)
In one bowl, you’ll mix the eggs with salt, pepper, and half-and-half. In another bowl, you’ll combine the ingredients for the filling.
One trick to get these not to stick in the pan is to use a nonstick muffin tin and oil generously. Divide the filling evenly, then ladle the eggs over the filling.
Cook until set, 9-11 minutes.
Other options? Take out the soy chorizo and add bell peppers. If you switch it up, come back and share.
recipe from Cooks County magazine