C — I love eggs for dinner.
It was one of the first things I learned how to make growing up. Eggs are one of those foods that, even if you mess it up, you can still eat them. It’s funny, after all the years I have been cooking, I still get so excited making eggs and eating them with rice and soy sauce. It’s one of those things most of my family resorts to when we are too lazy to make anything for dinner.
Today is one of those days. Jim and I had a very busy day. We just had too many things to do. We lost track of time. Jim volunteered to make salmon for dinner. But, looking at the time, I was sure we were going to eat really late again if I trusted him for dinner. I really didn’t feel like salmon for dinner, anyway. Eggs seemed really good. I didn’t think Jim would like eggs with rice and soy sauce, so I decided to make something a bit more fancy. I hyped Jim up to try some frittatas.
Of course, I have never made good frittatas. I use to make them in small muffin tins, but they would stick to the tins and would take a while to get out. Once I tried making them in paper muffin cups. It was easy to get them out of the tins, but it wasn’t easy to get them off of the paper. It was such an elegant meal until we had to pull the egg off the paper using our mouths. I didn’t like that and decided not to make frittatas anymore.
Finally, I buckled down and bought some silicon muffin cups. I am really excited. This is another reason why I wanted eggs for dinner. I just bought these today. I couldn’t wait until the morning to try to make frittatas. I was hoping these would work better than the muffin tins and paper muffin cups.
I love the things that go into frittatas. You can put almost anything in there, leftovers or whatever you have in your refrigerator. Make them fancy, or just plain with cheese. My favorite is with mushrooms, bacon, scallions, shallots and cheese (usually the things that I always have on hand.)
Frittatas are good filled anyway you like … as long as you can get them out of the cups. Quick and easy meal for us. Cook the bacon. Saute the vegetables. Add mixture to eggs and cheese, and pour into silicon cups. Bake for 24 minutes, or when center stops jiggling.
| Frittatas with Fingerling Potatoes and Frisee Mushroom Salad |
- 2 slices of bacon, cut into small pieces
- 1 Tbsp. grapeseed oil
- 2 scallions, diced small
- 1 shallot, diced small
- 2 button mushrooms, diced small
- ¼ cup Morbier cheese, diced
- ½ cup Parmigiano-Reggiano, shredded
- 4 eggs
- ½ a bunch of frisee
- 5 oz mushrooms, sliced
- ¼ red onion, sliced thinly
- 10 cherry tomatoes of different colors
- 1 Tbsp. grapeseed oil
- 2 Tbsp. balsamic vinaigrette
- Grapeseed oil or bacon fat from cooked bacon in frittatas
- 10 fingerling potatoes, cut into coins
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- In a medium pan on medium heat, cook bacon until crispy. Remove from pan to paper towel and set aside. Leave bacon fat in the pan.
- In same pan, on medium heat pan with oil, saute mushrooms, shallot and scallions. Remove from pan.
- Place 6 silicon cupcake cups on a medium cookie sheet. Divide mushroom mix equally into each cup.
- Add bacon into each cup, dividing equally.
- Then divide Morbier cheese equally into each cup.
- Divide ¼ cup Parmigiano-Reggiano equally into each cup.
- Whisk eggs in a small bowl. Add salt and pepper to taste. Divide egg mixture equally into each cup.
- Bake for 15 minutes. Eggs will be cooked when center stops jiggling.
- Top with remaining Parmigiano-Reggiano divided equally.
- Bake for another 5 minutes until cheese is melted. (If cheese is really dry it won’t melt. The cheese I had was too old and didn’t melt.)
- Serve with fingerling potato coins and frisee mushroom salad.
- In a medium sized pan heat on medium high. Add oil. Work in batches, put a single layer of mushrooms in the pan. Cook until golden brown on each side and remove from pan. About 3 minutes on each side. Continue the process until all mushrooms are cooked.
- In a medium size bowl, Add salad dressing to the bottom. Add frisee, mushrooms, red onions, cherry tomatoes and toss.
- Heat oil in a medium pan on medium high heat. Spread potatoes evenly, not crowding the pan too much.
- Cook until golden brown and flip over to the other side. About 4 minutes on each side.
- Toss with salt and pepper to taste.
- Serve with frittatas and salad.
- Enjoy!
Once I pulled them out of the oven I really wanted to check if they were going to pull out of the cups. They did! YES! A great dinner for Jim. Add some fingerling potatoes and sauteed spinach and mushrooms and we have a great meal in a really short time. Less than 40 minutes. It tasted so good and was filling.
I might have to do this every week Jim.