#FRITTATAS. Mini frittatas, actually. #MINIFRITTATAS!
My lazy Saturday mornings can’t be spent stressing about keeping a pizza-sized frittata intact. I’m always turned off by the “now flip and voila” step that chefs make look so easy but never actually works the fist time you do it (like when you made pancakes for the first time and accidentally flipped one pancake on top of another and cursed your apparent lack of decent motor skills).
All this to say that I went mini. If one breaks…so what? Who cares? Have a glass of Pinot Grigio and go to bed #JoyBehar.
Here are my arguments for why you should always go mini:
1. You can have more more MORE!
2. You can make them for a party and it looks like you did so much work…but you didn’t. You Martha Stewart you.
3. Doesn’t it look so fancy!? And cayute!
4. No sharing! #selfish
5. It’s more likely that you have a muffin tin than an oven-proof skillet. (Statement not based on actual facts)
1 tbsp Sour Cream
2 tbsp Milk
1/4 cup Fontina cheese, shredded
1/2 small Zucchini, cubed
1. Preheat oven to 325 F.
2. Separate the egg whites and yolks into two medium-sized bowls.
3. Beat the egg whites until frothy.
4. Add the sour cream, milk, cheese, zucchini and cilantro to the egg yolks. Season with a few pinches of salt (I generally do one pinch per egg) and pepper.
5. Gently fold the egg whites into the egg yolk mixture.
6. Spray 6-8 muffin tins with baking spray and fill them about 3/4 full with the egg mixture.
7. Bake for about 35-40 minutes, or until they are set.
8. Let them cool, invert the pan to release and enjoy!