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Mini Shallot Frittatas

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July 21st, 2008 · Print Print

Mini Shallot Frittatas from Sugarlaws

Six months ago, almost to the day, I had my first encounter with mini frittatas.  Since then, they’ve become a regular in my kitchen, both as a great way to use up ingredients sitting in my fridge and as a healthy, simple meal.

This was going to be a Mini Fiddlehead Frittata recipe, except I thought to taste the fiddleheads after blanching them and before making the frittatas, and I realized that, it turns out I hate fiddleheads (good to know, right?).  So the background ingredients (shallots and cheese) became the backbone of this recipe.

And, like many unexpected twists and turns in my kitchen, I ended up liking these a lot!  More importantly, this recipe falls into the category of “recipes I can make anytime because I have all the ingredients all the time” — and who doesn’t love a recipe that doesn’t even require a trip to the grocery store?

So sit back, have a few of these for breakfast or as a light dinner, and I’ll be back in a couple of days with something much less virtuous…

Mini Shallot Frittatas from Sugarlaws

Mini Shallot Frittatas

INGREDIENTS:
4 whole eggs
4 egg whites
1 tbsp olive oil
8 large shallots, diced
3 cloves garlic, minced
1 tsp coarse sea salt
1/2 cup freshly grated parmesan cheese

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. In a medium sized saute pan, heat olive oil, garlic and shallots until fragrant and translucent.
3. In a large bowl, beat eggs until foamy and approximately doubled in size.
4. Using butter or cooking spray, grease a muffin tin generously.  Divide shallot mixture into eight muffin molds. Fill to 3/4 full.  Sprinkle the parmesan cheese over the shallots in equal portions.  Pour egg mixture over the shallots so that each cup is nearly full.
5. Bake for 25 minutes, or until eggs are set and slightly browned on the tops.

Makes eight mini frittatas.

Mini Shallot Frittatas from Sugarlaws


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Tags: Breakfast and Brunch · food



16 responses so far ↓

  • 1 Fearless Kitchen // Jul 21, 2008 at 9:53 am

    These look really good.  I’m glad you kept going after deciding fiddleheads weren’t right for you!

  • 2 Paula // Jul 21, 2008 at 10:04 am

    Those look really tasty! I could pop a couple of those in my mouth right now!(even with the fiddleheads;)

  • 3 Ann // Jul 21, 2008 at 10:23 am

    Gorgeous little frittatas! I love making them too, because they’re so easy and so damned cute!

  • 4 VeggieGirl // Jul 21, 2008 at 10:25 am

    Haha, they’re adorable :0)

  • 5 Lulu Barbarian // Jul 21, 2008 at 10:50 am

    These look delicious.  Do you have to scoop them out of the pan, or does just inverting the pan do the trick?  From your first photo it looks like you were able to get them out in one piece for a nice presentation.

  • 6 katy // Jul 21, 2008 at 10:55 am

    Lulu — Good question!  I actually had a little trouble getting them out of the pan, and I had just switched cooking sprays (so I blamed that).  They don’t just pop out when you invert the pan, but if you cut around the edges with a knife and just gently lift them out, they’ll come out pretty easily.

  • 7 Lulu Barbarian // Jul 21, 2008 at 9:31 pm

    Eh, it’s a pessimist’s question!  :-) I like the idea of blaming the cooking spray.  I’ll remember that!

  • 8 Donald // Jul 22, 2008 at 3:55 am

    Now there you have serious finger food. Just put three or four in your pocket and off to the subway!

  • 9 Heather // Jul 22, 2008 at 9:07 am

    aww so cute!

  • 10 Susan/Wild Yeast // Jul 22, 2008 at 10:44 am

    I love these — great alternative to omelettes for an egg meal!

  • 11 holler // Jul 22, 2008 at 1:16 pm

    These are so sweet :) They would be great picnic food!

  • 12 KillaTofu // Jul 22, 2008 at 8:45 pm

    These look great! I love making mini frittatas. Nice recipe and awesome blog!

  • 13 Jaime // Jul 23, 2008 at 6:18 pm

    these look delicious, i just wish shallots weren’t so expensive here

  • 14 In training « Well-Heeled, with a mission // Oct 6, 2008 at 1:11 am

    […] felt a rush of amition course through me. I’m going to make mini frittatas! I adapted this recipe from Sugarlaws. Instead of shallots and parmasean cheese, I sauteed shallots and baby bella mushrooms, added a few […]

  • 15 Carol // Oct 21, 2010 at 9:53 am

    It’s the shallots that make the difference.  Awesome!!

  • 16 Docs in the Morning/Weekly | Docuthinker // Nov 23, 2012 at 8:08 pm

    […] With an over abundance of shallots left over from a recent trip to the farmers market, I came upon http://www.sugarlaws.com/mini-shallot-frittatas, a lovely site and a fantastic recipe.  And Look! They really are gorgeous- petit, fluffy and a […]

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