Ham and cheese mini frittatas

By Anonymous -
I'm cooking! Every night! Just like before I go on vacation and then fall into the stupor of having other people (my dad) cook for me, and then come home with no motivation to cook.
Alright, so I set out with this plan before I departed for Angie's wedding/trip to see my parents in Florida -- to cook my way through my cookbooks, and also the cooking magazines I've been saving forever. Plus, to actually make the recipes I see on food blogs that look good.
No more eating spaghetti once a week for us...erm...I mean, no more eating spaghetti quite as much. Because I really love pasta.

I started yesterday with the spinach recipe from the crockpot site, which I just find fascinating -- I'm not sure I could use my crockpot every day. Today I moved on to Rachel Ray. I have to say that I often end up adapting RR recipes -- usually to take out some of the fat -- and I'm always skeptical as to whether the recipe will actually take 30 minutes. This one actually took much less time.
We had this tonight with sticky fries (my mom's version of home fries) and a green salad. I bet it'd be good for brunch, or as finger foods for a party.

from Rachel Ray 30-Minute Get Real Meals (it's the low-carb cookbook. i'm watching my girlish figure, you know)

3 Tbsp. melted butter (I substituted canola spray)
1/4 lb. deli-sliced Swiss cheese, finely chopped
1/4 lb. ham steak or Canadian bacon, finely chopped (I just used deli meat)
A splash of milk or half-and-half
3 Tbsp. snipped or chopped fresh chives
salt and pepper
a few drops of hot sauce (I omitted -- young palates -- but I bet it'd be good)
8 large eggs, well beaten.

Preheat oven to 375.
Brush a 12-cup muffin tin liberally with the butter. (or just use the cooking spray) Divide the cheese and ham evenly among the muffin cups. Add the milk, chives, salt and pepper, and hot sauce to the eggs and fill the cups evenly with the egg mixture. Bake the fritattas until golden and puffy, 10 to 12 minutes. (ours took 15 minutes) Remove to a plate with a small spatula and serve.

Alternative fillings: broccoli and cheddar cheese; cooked bacon and shredded Gouda and sauteed mushrooms.

Comments

gwen said…
Yum. And can we have the recipe for sticky fries, too? Because that sounds really good.
12:10 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more