I haven’t made these in years.
I used to make them all the time when we lived in the Vendèe, with all sorts of different ingredients.
They’re great warm or cold, right from the fridge.I used to make a double batch to just to have on hand for snacking. They’ll keep for several days in the fridge.
After we moved it was almost a year before my kitchen was unpacked and even longer before it was organized. I guess I forgot about them.
A few years ago I remembered, dug out my silicone mini-frittata pan… and threw it away. It was beyond redemption. I assume I kept it with the intent of rescuing it but that day had passed.
I finally remembered to replace it.
Caprese Mini Frittatas
Total time: 25 minutes
Ingredients:
- 3 eggs
- 9 mini mozzarella balls, cut in half
- 13 cherry tomatoes, cut in half
- 9 Greek or other black olives, pitted, cut in half
- 1 slice dry-cured ham (Prosciutto) roughly chopped or bacon, fried, crumbled
- 1 tbs fresh oregano leaves
- 1 tbs fresh chives, chopped
- 1 tsp olive oil or cooking spray if needed
- 1 small avocado, pitted, sliced
Instructions:
- Oil or spray a nonstick muffin (tartlet) pan – one that holds 6, or use a silicone pan (which should not need any oil).
- Put 1 1/2 mozzarella balls, 1 1/2 cherry tomatoes, 1 1/2 olives into each cup
- Divide ham, herbs and add to cups, evenly.
- Crack the eggs into a large bowl and whisk well.
- Using a ladle or spoon divide eggs evenly between the cups.
- Bake at 400F (200C) for 14 – 17 minutes or until set.
- Frittatas will puff up considerably and then fall when removed from oven.
- Allow to cool 5 – 10 minutes before removing from pan – they will start to come away from the sides of the pan as they fall making them easier to get out.
- Place 3 Frittatas on each of 2 plates. Add remaining cherry tomato halves, sliced avocado and serve.
I suppose with a recipe like this I should announce that it’s ~Gluten-Free~ and ~Vegetarian~ and ~Carb-Free~ and all that other stuff….
But I don’t really care.
We don’t eat ‘free’ or ‘light’ or ‘lo-…’ anything (gasp!).
It’s just so much easier to eat the real stuff – and more satisfying as well.
I was taking photos of our little pond in the thunderstorms last weekend.
This one was the best…..
I did nothing at all to it.
I put the camera on the balcony railing to steady it, opened it up and Voila!
Sometimes, Photoshop just can’t beat Mother Nature.
Photoshop can’t beat mother nature … for sure! Gorgeous.
It’s been a while since I did some Mini Frittatas, I need to fix that I see. So good. Yours look as good as the sunset!
well you could label it gluten free and low carb but the bacon kind of ruins the vegetarian part. Just saying. 🙂 I don’t do the whatever free or low stuff. I discovered and decided a long time ago to listen to my body/mouth/taste buds n that is I have to get used to or cover the after taste or taste its not for me. so All sugar substitutes are out including stevia. Irritates my substitute loving friends. I also will cook gluten free for my friends but it is never something that feels or tastes that way. any gf recipes had better not have 42 other “flours” in them I wont do it. this recipe looks awesome.
Amazing sunset, just glorious !!
Dramatic photo.
Tanna, it was a gorgeous sunset. I’m amazed at the photo…
Gayle, D*** forgot about the bacon LOL I don’t use sugar substitutes either, although the hubs does for his coffee. He’s a T1 diabeitc – for coffee it’s fine but for other stuff we use the real thing. Life is too short for aftertaste.
kate, it was, thanks
Thanks, Zoomie
Actually Katie from what I have read on your blog, most of your recipes are naturally gluten free which is one of the reasons I read your blog…and for the great food too. Being a Celiac it can be a challenge to find good recipes that are gluten free…I would recommend your blog to any of my fellow Celiac friends.
Ina, It’s not intentional for gluten, but a by-product of cooking for a T-1 diabetic. But it keeps me healthier too 😉 Glad you like the recipes…