I love these personal frittatas. Farm fresh eggs, local greens and tomatoes, fresh milk, and grated Parmesan. They’re also incredibly impressive coming out of the oven, and don’t take much to prepare to perfection. Did I mention they freeze well? What’s not to love?
There’s no set recipe, and I change them up a lot depending on the ingredients I have to hand and the seasons; but, the basics are:
-A small, personal tart pan
-2 farm fresh eggs
-2-3 tbs. fresh milk, cream, or sour cream.
-Salt, pepper, ground mustard, cayenne. Other spices, like thyme, basil, oregano, etc. can also be added to compliment your fillings.
- Fillings of your choice. Meats should be cooked.
-2 tbs. hard cheese, finely grated (I like Parmesan or Sharp Cheddar)
Preheat oven to 350 degrees. Spray pan liberally with baking spray and place pan on cookie sheet, then spoon in about 4 tbs. filling ingredients. In separate bowl, beat together eggs, cream, and a pinch of each spice with a whisk. Stir in all but 1 tsp. of your cheese, and pour into tart pan. Sprinkle remaining cheese on top of egg mixture, and place tart pan (still on the cookie tray) into oven. Bake for 25 minutes, until a toothpick comes out clean when inserted into center. Allow to cool completely in tart pan, then gently run a butter knife around the edge of the frittata and remove from pan.
You’re likely to be seeing more “individual” foods here, as Thadd’s back in school and needs things he can toss into a cooler and I have clients that need something they can carry to work easily. If you’ve got favorite “individual” foods, share with us! Or, if there’s something you’d like to see, just ask and I’ll see what I can do!