Sunday, 26 May 2013

Mini Muffin Cup Frittatas


The other day I wanted to have some egg and veggie for dinner. But the thought of making an omelette did not fancy me and till now I can't really make a good omelette. Most of the time it turns out as scrambled eggs. So, I made frittatas in a muffin tin instead.

You can basically use any veggie or meat or even leftover to make these frittatas. Initially I wanted to make a nice vegetable frittata, but sadly I ran out of vegetables. So I just made do with potato and japanese cucumber .

Start by grating the potato and the cucumber. As for the cucumber, once you have grated it, squeeze it to remove excess moisture. Then finely dice and onion and 3 cloves of garlic.


Heat olive oil in a pan and saute onion and garlic with salt till soft and fragrant. Once the onion and garlic is done, remove from heat and stir in the grated potato and cucumber. It is done like this to ensure that the potato and cucumber does not cook through since the frittatas are going to bake in the oven for quite a bit. 



Crack the eggs into a bowl. To make the frittatas creamy, I added some greek style yogurt. Whisk the eggs and the yogurt till there are no lumps of yogurt.



Stir in the sauteed vegetables and pepper. Mix well and pour into greased muffin tins. 



Bake for 20-25 minutes till the frittatas are fluffy and golden brown.


MINI MUFFIN CUP FRITTATAS
Ingredients:
3 eggs
1 small potato, peeled & grated
1/2 japanese cucumber, peeled, grated and squeezed
1 small onion
3 cloves garlic
2 1/2 tbsp greek style yogurt
1 tbsp olive oil, more for greasing
Salt to taste
Pepper to taste.

Method:

1) Finely dice the onion and garlic.
2) Peel the potato and grate it.
3) Peel and grate the cucumber. Squeeze the cucumber to drain the extra moisture.
4) Heat 1 tbsp olive oil in a pan.
5) Saute onion and garlic with salt to taste till fragrant and soft.
6) Once the onion and garlic is done, remove from heat and stir in the grated potato and cucumber. Keep aside.
7) In a separate bowl crack in 3 eggs and add in the greek style yogurt.
8) Whisk the eggs and yogurt till there are no lumps of yogurt.
9) Stir in the sauteed vegetables and pepper and mix well.
10) Grease muffin tin with olive oil.
11) Pour in the mixed ingredients in the greased muffin tin.
12) Bake for 20 to 25 minutes till frittatas are puffy and golden brown.


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