Muffin Tin Potato-Chip Frittatas
Prep Time: N/A
Cook Time: 12-15 minutes
Just because you wear a suit and talk about collateral loan obligations all day doesn’t mean you’re not allowed to get excited about a cupcake tin anymore. These mini meals, all made in a muffin tin, please every diner at the table—from the 36-inch kind to the 36-year kind.
1 1/2 tablespoons milk (any fat content)
salt and pepper
1 tablespoon olive oil
1 leek, sliced (about 1/2 cup)
1/2 onion, sliced (about 1/2 cup)
1 carrot, shredded (about 1/2 cup)
4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)
1. Preheat oven to 325° F.
2. Whisk together the eggs, milk, salt, and pepper; set aside.
3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.
4. Add the carrot; cook for 1 minute more. Remove from heat.
5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
7. Bake until cooked through, 12 to 15 minutes.
Find out more about this recipe on Mom Appetit's blog.
Excerpted from Time for Dinner: Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week, Pilar Guzmán, Jenny Rosenstrach and Alanna Stang, Chronicle Books (July, 2010)
Recipe photo by Andrea Chu