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Wednesday, July 31, 2013

Have Fun With Your Food

I love making frittatas. They are easy and flexible and you can make them with whatever you have in your fridge. If we have guests staying at our inn who have dietary issues, it is easy to make these little individual servings and alter the add-ins to accommodate any .restrictions a guest might have.

The thing I like most is that you can really have fun making these little frittatas. I like experimenting with herbs, spices, veggies, and meats. This is one of the frittatas that I like to make. I use a muffin-top pan with six sections. Each section makes one frittata. You can even make them all different of you like. Have fun with your food!

Individual Frittatas with a Mexican Flair

Makes 6 individual servings

Preheat oven to 350 degrees. Frittatas are baked in a muffin-top pan.

yellow egg fritattas in a blue baking tin
Baked Frittatas in a Muffin-top baking tin
7 eggs
3/4 cup half & half
4 ounces pancetta
3 tablespoons diced onion
1 cup diced red and yellow peppers
6 tablespoons Pepper Jack cheese
1 cup frozen cubed potatoes, thawed
1 teaspoon salt
1/2 teaspoon Lemon pepper
1/2 teaspoon Taco Seasoning ( I use Trader Joe's)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon butter
Salsa & sour cream

Cook the pancetta until brown, remove from pan and drain on a paper towel. Remove some of the grease from the pan, but not all. Add the butter and sauté  the onions and peppers. Remove to a paper towel to drain. Add potatoes to the same pan, salt and pepper to taste, and sprinkle with taco seasoning.

Spray the muffin-top pan with Pam and sprinkle the bottom with some of the cheese. Sprinkle each section with onions, pancetta, peppers, and potatoes. Beat the eggs with salt, lemon pepper, onion
powder, garlic powder, and half & half. Pour mixture in each of the muffin-top sections. Sprinkle with the remaining cheese. Bake for about 20 minutes or until set. Let cool and serve with salsa and sour cream.

Note: I like to serve these with a dollop of salsa and sour cream with a bit of minced parsley or cilantro sprinkled on top. These are great with corn muffins.

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