Mini Tex-Mex Frittatas
Someone was ambitious this morning…all thanks to a good night’s sleep! (A big thanks to my son for letting me “sleep in” until 7:30!)
Seeing as I’ve become a
self-proclaimed expert on making frittatas (check out my post, “asparagus and potato frittata” to see why!) I “challenged” myself this morning by opting for a new take on my usual version.
What could be more appropriate for a toddler than mini-frittatas? They are the perfect size to munch on and can be made ahead of time and packed up for a healthy and hearty snack on-the-go.
My inspiration for making a “tex-mex” version was simple…I had some red peppers in the fridge and some ground turkey sitting on the counter for my “Turkey, Kale and Sweet Potato Chili” (recipe to come!) so I mixed the two together…and added some cheese, of course! They were a big hit!
(Makes 10 mini-frittatas)
1/4 small onion, finely chopped
1/2 small red pepper, finely chopped
8 whole eggs
1/2 cup ground turkey (or ground meat of your choice)
1/4 tsp. ground thyme
1-2oz cheddar cheese, grated or chopped into small pieces
2 tbsp. freshly grated Parmesan
1 tbsp. fresh parsley, finely chopped
Preheat oven to 350 degrees.
In a small saucepan on medium heat, sautee onions and red pepper for about 2-3 minutes. Add the ground turkey and thyme and cook for 5-7 minutes or until browned.
In the meantime, whisk eggs, Parmesan and cheddar together.
*TIP: For perfectly whisked eggs add about 1 tsp. of water to loosen the mixture and poke the egg yolks (with your whisk) before whisking.
Once the turkey is cooked turn off the heat and add the parsley. (The later you add fresh herbs to a dish the fresher the flavour!)
Let the turkey mixture cool for a few minutes (otherwise you might cook the eggs!), then stir into the eggs.
Note: Although I sprayed the muffin tins generously with cooking spray the bottoms still stuck slightly to the pan. I suggest lining the muffin tins with parchment paper or muffin liners to prevent the eggs from sticking.
Evenly distribute the egg mixture into each muffin cup. Fill the cups only 3/4 of the way to prevent the eggs from spilling over onto the muffin tin as they will puff up like a souffle as they cook.
*TIP: Before pouring the eggs, scoop out a tablespoon or so of the veggies, cheese and turkey mixture first (as it’ll have settled to the bottom of the bowl) and dollop into each muffin cup. This will ensure that each mini-frittata has the same amount of condiment (which means no one will be fighting over the best-looking one!).
Cook for about 20 minutes, or until slightly browned and a toothpick inserted into the middle of the frittata comes out clean.
To avoid breaking the mini-frittatas let them cool for at least 10 minutes before removing from the muffin tin.
Serve warm or pack them up for a quick snack on-the-go!