Tag Archives: breakfast

I really enjoy stores like Marshall’s, TJ Maxx, and Ross’ down South.  Shopping in one those stores makes me feel like an explorer on a treasure hunt. Once in a while I go in there with something specific in mind, but it’s more enjoyable just to browse the aisles. When you aren’t looking for anything in particular, something jumps out at you and you realize that you’ve needed that item all your life and you can’t live without it. Is that just me? Don’t answer that. My point is I never knew my heart’s desire was to have a little 6-inch enameled fry pan nevermind a trio of the cuties, until I clapped eyes on them.  I didn’t know right away what I would make with these adorable little cast iron pans. All I did know was that whatever I would make would be miniature. 

 On my way home with my tiny purchases, I pondered what I could cook in the pans that would also look great served directly from them. Of course the meal would have to be served in the pan, right? Why else would they come in an assortment of pretty colors and, again, be so darn adorable? By the time I got home, I settled on frittatas. Frittatas are usually served in wedges once cooked in a frying pan, but I thought it would be lovely to make individual frittatas that each person could eat straight from the pan it was cooked in. While each frittata is only made with two eggs, I thought it may be too heavy of a meal for a weekday breakfast but so very fitting for my first Sunday Brunch post.  Frittatas, like omelets, are great vehicles for almost any filling. I made three variations to suit my tastes as well as the Resident Vegetarian’s (tomato and cheddar; mushrooms, asparagus and cheese,; and bacon, tomato, red pepper, and cheese).  So I’ll post a basic frittata recipe and suggested fillings. 

I know everyone isn’t going to be as lucky as I was to find these mini gems so of course a 12-inch frying pan can be used with 6-8 eggs at a time. I tried to find the company’s website but had no luck. If you want to go on your own little treasure hunt, the brand is “Nouvelle Cuisine”.  Good luck and Enjoy!

Serves: 3 people, 1 Frittata per person

Prep. time: 5-10 mins.   Cook time: 8-10 mins.

Equipment: You will need a cast iron or stainless steel pan that is oven-safe.

Ingredients:

• 6 large eggs
• 2 Tbs. of milk
• 1/4 tspn. salt
• 1/2 tspn. ground black pepper

optional fillings:

• Cooked Bacon, crumbled
• Shiitake mushroom caps, cleaned of any grit and roughly chopped
• 4 asparagus stalks, woody ends removed and chopped into 1/2 pieces
• 1 small tomato, seeded and diced
• 1/4 cup red bell pepper, diced
• 1/4  cup shredded cheese (cheddar or parmesan for asparagus & mushrooms)



Method:

1. Pre-heat oven to 400°F  *
2. In a bowl whisk together eggs, milk, salt, and pepper until frothy
3. Coat skillet with Cooking Spray and heat over medium heat.
4. If using mushrooms or vegetable like asparagus, saute these first until just tender.Pour in eggs into skillet (if using 6-inch skillets, divide egg mixture evenly among skillets).
5. Add in any other ingredients and stir to distribute evenly. Cook eggs for 3 minutes or just until the bottom and sides start to set. Sprinkle shredded cheese on top, and move skillet to oven to cook for another 5 minutes or until eggs are completely set and tops start to brown.

Frittatas can be cut into wedges and plated, but if using 6-inch skillets, I think they look nice served straight from oven to table.

*Frittatas can be finished off under the broiler for 2-3 minutes, but my enameled pans were only safe up to 400 degrees.