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
- 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
- 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.