Mini Fritattas

Mini Fritattas ... first attempt

Tonight I made a few items for a work party tomorrow:

  • Roasted Golden Potatoes with fresh Rosemary & Thyme
  • Roasted Curried Sweet Potatoes
  • Mini Fritattas – with potato, mushroom, sun dried tomatoes, fresh herbs, and just a hint of cheddar cheese

The fritattas look and smell promising, but I have not tried one yet. Here’s hoping they’re as good as they smell.

I’ve never made these before, but they were pretty easy. I diced a couple of gold potatoes into about 1/4-inch cubes and sauteed in a bit of olive oil to brown and soften them a bit. Then, I diced about 6 ounces of crimini mushrooms into about a 1/4-inch dice and sauteed these in a bit of olive oil to cook out some of the moisture. I chopped a few sun dried tomatoes. It’s important to note that they were just dried, not packed in oil. I like the Trader Joe’s ones that come in a bag. They’re soft, and have great color and flavor. Some dried tomatoes are dark and taste old, for lack of better word at the moment. Whisk eggs with a dash of salt and pepper. Plan on one egg per muffin cup. Generously spray the muffin cups with a non-stick spray.

Assembling the Fritattas

Begin layering the ingredients in the cup: potatoes, mushrooms, dried tomatoes, fresh chopped herbs of your choice, then pour the egg mixture over to cover. Top with a little shredded cheese. Be sure to not overfill the pans. They’ll puff up a bit, but not too much.

Bake at 350 for about 20 minutes. They should be fairly set, but be careful to not overcook.

Let them cool for 5-10 minutes and then gently loosen them from the pan. Serve hot or chilled. I’m thinking a little dash of hot sauce will be really good on these!


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