Friday, January 30, 2015

Mini Frittata Brunch Bar

  • 10 large eggs
  • 1/2 cup cooked Mexican chorizo
  • 1 cup spinach, finely chopped
  • 1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
  • 1 cup shredded mozzarella
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon fresh oregano
  1. In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
  2. Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
  3. To the pan, add the chorizo and cook until until it's softened, 5 minutes.
  4. Pour the eggs into a non-stick muffin tin.
  5. Sprinkle the leeks evenly into each eggy mixture.
  6. Followed by a good dollop of the chorizo.
  7. Go ahead and throw that spinach in there too.
  8. It would be wise to sprinkle some cheese and oregano on top of each frittata.
  9. Throw the whole thing into an oven, preheated to 375.
  10. Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!

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