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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Toast – The Tastiest Bite

I’m a sucker for personality tests. I find it comforting that seemingly personal quirks and internal motivations can be sorted and classified. When my husband sent me the 16 Personality test, I took the free test almost immediately. The results showed my personality type as more extroverted and organized than I often feel. Wanting to learn more, I signed up for the weekly e-newsletter which discusses challenges and opportunities for growth. Today’s topic was organization. I thought about this as I opened the fridge and pulled out the soft, white sandwich bread.

Consuls (my type from the test) are highly organized. I put the thick slice of bread into the toaster and grabbed the cold jar of natural, no stir creamy peanut butter. The toast was dark brown and smelled as toast should; nutty and reminiscent of the lazy mornings of childhood. I spread the peanut butter on thick. This can be helpful but also leads to a hard time just “being”. It’s challenging for me to slow down long enough to enjoy the very act of living. Next, I slipped the speckled skin off the ripe banana and sliced it into coins. After nestling the slices into neat rows, I grabbed the jar of honey and roughly squeezed the little bear so that honey lay in thick puddles on top of the bananas. Lastly, I sprinkled coarse salt lovingly over top and grabbed a fork.

It’s a good reminder that checking off a to-do list is not what makes for a happy life. I cut a small square of toast and speared it with my fork. The toast shattered happily in my mouth and I tasted the perfect balance of my simple breakfast. The checklist can wait until later.

Did you take the personality test? Do you have a trait that can be both challenging and helpful?

Apple Oatmeal – Day 2 Tastiest Bite

Oatmeal has a special place in my heart. I find it tastes best when made slowly on the stove top, preferably stirred gently with a wooden spoon. I conjure the spirit of Laura Ingalls Wilder as I divide the thickened oats into bowls. I’ve tried desperately to bring my love of oatmeal to my children. One will tolerate oatmeal if offered twice a year. Any more often and it is flatly refused.

I thought we were having a break through a couple of years ago when the littlest was in preschool. His class made the cutest of cookbooks for Mother’s Day. One morning, Kai brought me the cookbook and asked to make the recipe from his friend for oatmeal with apples in it. Elated, I grabbed the pot and we poured in the old-fashioned oats, water and salt. Kai stood on a stool and stirred the oatmeal. I added the chopped apple, spoonful of sugar and dash of cinnamon. We covered the pot and waited expectantly for the apples to soften and become infused with the spices. I spooned the apple oatmeal into each bowl and added a stream of cold milk. The oatmeal was eaten with pride and enjoyment.

I have tried a couple of times to replicate this experience, yet somehow it doesn’t live up to the memory of the first time. Kai will halfheartedly eat a few bites and leave the rest for me to eat the next morning. Yesterday, I bypassed the stove and went straight for the instant Nature Path Apple Spice Oatmeal and was pleasantly surprised by the creamy texture and hint of spice. It was slightly sweet and the apples were minced and dried, which created the illusion of apple flavor without having to bite into chewy chunks that are often a part of packaged mixes. Maybe, tomorrow I’ll make two bowls instead of one.

How do you eat your oatmeal?

Stove top Apple Oatmeal

Serves 2

This recipe is adapted from the cookbook “Good and Cheap” which I highly recommend. I threw in a peeled and diced apple and used water for the liquid instead of apple juice.

Ingredients:

  • 1 cup old fashioned oats
  • 2 cups water
  • 1/8 teaspoon salt
  • 1 small apple, peeled and diced
  • 1 tablespoon of sugar (more to taste)
  • 1 teaspoon ground cinnamon

Directions:

Mix all ingredients in a small pot on the stove. Stir occasionally. Bring to a boil and then turn heat down to low. Cover and simmer for 5 minutes. Spoon into bowls and top with milk if desired.