Frittata Muffins

Are you as sick of winter as I am?  Not only am I sick of winter.....I'm sick of talking about winter!  Because we only talk this much about winter if it's BAD.  So I'm hoping yesterday was the beginning of the end here in Alabama.  We got invited to go down to Regions Field to watch my Buckeyes play UAB and we sat outside in the warm sun and it was glorious!!  Until the Buckeyes lost and then it was a tad less glorious, but still pretty damn glorious.  

So instead of talking about shitty weather, lets talk about these Frittata Muffins.  I thought these would come in handy this week while I work myself into the new Fletcher routine.  He comes home from bootcamp tomorrow and my mornings will change from leisurely enjoying my coffee and breakfast before heading to the gym to a quick cup and eating on the go in order to get in Fletch's morning walk.

Not only are these easy to pop into the microwave and then go, but thery're a great way to use up any leftover meat or veggies.  I had some chicken sausage leftover from a pot of taco soup earlier in the week and some mushrooms from something else.  Add in whatever else you've got in the veg drawer, some herbs and spices and voila!  

Here's the recipe:

Frittata Muffins

Adapted from The Art of Eating Well

Hemsley & Hemsley

Makes 12

Ingredients:

10 eggs

large pinch of kosher salt

pinch of freshly ground black pepper

2 cups hot Italian chicken sausage, casings removed, crumbled and cooked until done

(feel free to leave the meat out and stick to strictly vegetables)

1 cup fresh spinach, chopped

1 large carrot, coarsely grated

1 cup chopped mushrooms

(or replace those with whatever you have....red peppers, peas, fennel, etc.)

1 tsp fresh thyme, leaves removed from stems and minced

(or fresh parsley, or dried oregano)

1 clove fresh garlic, minced

1 tablespoon dijon mustard

1 tbsp chopped chives

(or diced leaks or a small diced onion)

1 cup of grated hard cheese, such as cheddar, gruyere or parmesan  

Directions:

Preheat the oven to 375 deg F.  Grease a muffin tray well with a little butter/ghee or use paper muffin cups.  (I recommend giving the paper cups a bit of cooking spray too as the egg tends to stick to them.)

Beat the eggs in a large bowl. Add the salt and pepper, mustard, garlic and herbs and whisk thoroughly.  Add in all of the grated and chopped meat and vegetables.  Stir to combine thoroughly.

Pour the mixture into the prepared muffin tray.

Bake for 12 minutes, then crumble the cheese on the top and return to the oven for about 5 more minutes until the tops are golden brown.  You may need to turn on the broiler for a few minutes but watch them closely!

To check if them are done, give the muffin tray a wobble  -  the frittatas should be just set in the middle.  You can always put them back in the oven for another couple of minutes if you think they need to cook longer.

Remove the frittatas from the tray and leave to cool on a wire rack.  Store in a plastic bag in the fridge until ready to use.