Jaymi's Notes:
As much fun as it is to say "ricotta frittata" I have to admit that I did not use any cheese in my recipe. The original calls for cheese and by all means, cheese lovers, follow the original! But I've been trying to cut back on cheese and lower my carbon footprint, so I tried these without cheese and used 1% milk instead of cream. In addition, I sauteed up some diced onions and very briefly sauteed my swiss chard before adding it to the egg mixture. I think they turned out wonderfully -- light, fluffy, flavorful and without the heaviness that cheese can add.
You can use kale, swiss chard, or even spinach for this recipe -- they all work well. And with or without cheese, these mini frittatas are deeeeeeelicious, and great tiny snacks for breakfast and brunch. They are great served with sliced fruit, a bit of fresh salsa, or with a salad of microgreens.
I cut the recipe in half and the mix filled a 6-cup muffin tin, so the full recipe will make at least a dozen.
More on The Cooking Project.
Kelly's Recipe:
My son is working on the Provincial election campaign right now and the small staff work about 12 hours a day, 7 days a week for the 4 week period leading up to the election. It seems the only time they eat is if one of them does a falafel run while the rest of them keep working. So as part of my election donation I've been taking food over ever day. Not full meals, but healthy snack things and fruit trays that they can eat instead of depending solely on take-out food. One of the things I made this week was a tray of mini quiche made with kale and tomatoes from my garden and Hugh tells me that they were all snapped up in minutes. I served these at room temperature out of necessity, but they are delicious straight out of the oven. They would make a lovely brunch dish served with a crisp green salad. They are also handy to take to work as a quick pick-me-up. I made them in muffin tins, but you could make one large frittata using the same recipe if you prefer.
© Jaymi Heimbuch
Ingredients:
8 eggs, beaten lightly
1 cup ricotta cheese
1.2 cup 18% cream
1/4 cup grated Parmesan cheese
1/2 bunch swiss chard, chopped
Salt and pepper to taste
1. Preheat oven to 350F. In a large bowl add eggs, ricotta, cream and Parmesan and mix together. Add swiss chard and salt and pepper to taste.
2. Grease muffin tins and ladle egg mixture in until the individual muffin cup is about 2/3 to 3/4 full. The egg mixture will rise in the oven.
3. Bake in oven and test for doneness after 15 minutes. They are cooked when the middle no longer jiggles when you shake the tin. It's hard to say the amount of time they will need, because it will vary with the size and depth of your muffin tins.
4. Remove from the oven and let them sit for no longer than 5 minutes, or they might stick to the pan. Serve immediately or at room temperature.
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