Simple Mini Frittatas

I grew up liking eggs in all its forms: fried, scrambled or hard boiled. I like quiches, omelets, egg salads and deviled eggs. Doesn’t everyone? Apparently not. Neither my husband nor children liked eggs enough to actually eat them. Yet, recently eggs have become a regular feature of our weekend breakfast routine. How did this miracle occur? I wish I could take the credit (ok, I’ll take a little credit) but mostly it’s thanks to the kind people at Hilton.

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A couple times a year we pack our bags and leave our little enclave in PNW. More often than not, we stay at a hotel. For some reason the “no eggs” policy went by the wayside as we hustled down to the hotel breakfast buffet. Maybe it was the close proximity to the bacon and pancakes, but whatever the reason, eggs became one of those dependable foods that could be counted on no matter which city we were in. We ate breakfast egg and cheese sandwiches in NYC, mini omelets in LA and we shoveled down softly scrambled eggs in Paris. It seems that they can’t get enough home or away. Eggs are requested all.the.time.

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Now back home when the breakfast buffet isn’t an option. What to do? My solution? These mini frittatas. I honestly don’t quite remember where I found the beginnings of this recipe on the World Wide Web but I think the original version had more veggies and perhaps bacon. Through pure laziness, empty produce drawers and a need for these to resemble the simple egg dishes we’ve eaten over the years, I simplified.

I’ve also found that these mini frittatas freeze incredibly well. Just cool completely before placing in the freezer. Microwave for 30-45 seconds to rewarm. Give them a try and let me know what you think!

Quick Cheesy Mini Frittatas

Makes 12

Ingredients:

  • 8 eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 2 green onions, chopped
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground pepper

Directions:

Liberally spray a regular sized muffin pan with cooking spray. Heat oven to 400 degrees. In a medium bowl, whisk eggs, milk, salt, pepper, cheese, and green onions until well combined.

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Fill each muffin cup 2/3 full.

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Bake for 15 minutes or until the eggs are puffed and firm on the top. Let cool slightly (the frittatas will deflate) and take a small spatula to remove them from the muffin tin.

Serve or let cool completely and store in an air tight container for up to 3 days. Reheat for 20 seconds in a microwave.

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Tips for Baking with Kids

Its the holiday season and the good vibes are flowing. Family time is supposed to be magical, especially baking in the kitchen together. I really want this to be true, don’t you? Yet, often the magical memory- making feels lost under frustration and extra spills to clean up.

How can we make this fun for them and us? Well, I have some tricks for you that I’ve picked up while teaching Little Chefs.

The key to success? Planning ahead:

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Allow for extra time.

The extra “helping” hands are not the fastest way to bake, so pick a time to bake together when both you and your child have time to spare. Another option is to break the project into multiple days. Such as making the dough one day and baking and decorating another day.

Be choosy with the recipe.

Pick a familiar recipe. Your attention is on helping your child so it’s not a good time to try something new. Also, pick a recipe that both you and your child enjoy eating. Looking forward to the finished product is half the fun and can work as good motivation.

Do the prep work.

Get all the ingredients out and organized. Read through the recipe and have each ingredient matched up with the measuring spoon needed. Get bowls, whisks and spatulas, and any other tools out and ready to use.

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Enjoy the process.

Like most aspects of parenthood, baking with kids is a balancing act of letting go of perfection. Yes, the cookies may not be perfect and the floor will have more flour on it than when you started, but that wasn’t the point anyway. The more I cook with my kids, the more I enjoy it for what it is: time spent together.

 

 

 

Thanksgiving Favorites

I always loved Thanksgiving as a child and remember grabbing the largest turkey leg off the platter before any of my cousins could claim it for themselves. Kai seems to feel the same, saying he can’t wait 2 (!!!) weeks for Thanksgiving food, namely fluffy mashed potatoes and crunchy topped green beans.

I remember the first time we cooked our own Thanksgiving meal. Mike and I lived in an apartment downtown and were vegetarian. I marveled at his ability to make sweet potatoes without a recipe and silently cursed the Tofurky.  I felt so thankful for the time spent together in the kitchen.

Each year has its own story and as I look back on past Thanksgivings, I cherish all the faces that shared this yearly tradition with us. A few are no longer with us and some now live miles away. Babies are born and children grow. Year after year we gather around the table together for this special feast, feeling thankful for all that has come before and all that is yet to come.

Read on for my favorite recipes and a few tips to make Thanksgiving as delicious as it was always meant to be.

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Wine: Lots of red. Any pinot noir from Oregon does the trick.

Appetizers: Relish tray full of pickles, olives and anything else I find. Celery, carrots or nuts round out the palate.

Turkey: Buy a fresh turkey if possible and plan 1 pound per person. I usually end up scouring the aisles for the smallest turkey available. Last year, I bought a 10 pound turkey at Whole Foods. Brine Monday or Tuesday. I like to dry brine the turkey. I find it much easier than a wet brine. No water sloshing around in my already crowded refrigerator. When it comes to baking it, grab a meat thermometer, especially the kind that stay inserted the whole time. Stress be gone!

Stuffing: I go for super easy and pick up pre-made stuffing mix and bread crumbs at our local market so that all I have to do is mix them together. To make it from scratch here is the recipe. The stove top is your friend.

Green Beans: Classic all the way. I follow the Campbell’s recipe and use frozen green beans.

Mashed Potatoes: Peeled russet potatoes boiled in salted water until fork tender. Transfer to a stand mixer and add butter, milk and sour cream and whip to creamy perfection.

Dinner Rolls: These potato rolls knocked my socks off when I tested them for Simply Recipes. Give them a try!

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Cranberry Sauce: I like to get a pre-made cranberry orange sauce fresh from our local grocer but if you want to make it from scratch, here is a link to their recipe.

Pumpkin Pie: I loved the depth of flavor of this pumpkin pie. Taking the extra step of cooking the pumpkin mixture deepens the pumpkin flavor while keeping the ease of canned pumpkin.

Pecan Pie: I need this pecan pie each and every year. Try this pecan pie and you won’t be disappointed.

Pie Crust: I use this crust from Smitten Kitchen but add 1 tablespoon of cider vinegar and process in a food processor with the dough blade. As an extra bonus, one recipe makes two crusts which is exactly what I need. Hurray!

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Whipped Cream: Stella Parks elevates the whipping cream game to a whole new level. I also love that I can make it ahead of time.

Have fun and enjoy the time spent in the kitchen with those you love.