This month’s Recipe Redux mission was to create a brunch-minded dish, suitable for showers, graduation parties, or get-togethers. There is nothing easier than a frittata, given your party guests eat eggs and dairy! These individual frittatas could be made into one large frittata, too. I think that the personalized presentation adds an extra touch if serving as an appetizer or hor d’oeuvre. I took a further Italian twist on my version by skewering a fresh mozzarella ball and grape tomato on each bite. The beauty of frittatas, as you know, is that you can use just about anything you have in the fridge. Play around with different cheeses and vegetables and be creative – you can’t go wrong!
Bacon and Potato Mini Fritatta Bites
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup lowfat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 slices bacon, cooked, drained, and crumbled into small pieces
4 small white potatoes, diced into small pieces
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves (optional)
Preheat the oven to 375 degrees F. Spray 1 muffin tin (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the bacon, potatoes, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 10-12 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.