In the whole no-carb movement, I have seen crust less quiches and egg frittatas become all the rage. However, I really haven’t found many with a recipe that I like or a texture that is good. This recipe is a hodge podge of another Salmon Quiche recipe, and it was a party that I had had for a friend, and in a panic that we didn’t have enough food for the coeliac guests – I used the rest of the egg mixture for some Egg Frittatas.
I have broken this recipe down into the egg mixture. This is going to be just a good general idea of the base. However, I have thrown at the bottom some ideas what you can put into the recipe.
That being said, as a rule of thumb you can put anything into the egg frittatas. I do suggest – cooked meats (no uncooked as you are playing with fire and it may not cook all the way through), a cheese of sorts, veggies – if it is a potato, cut it as finely as possible. If it is a vegetable that has a high water content – mushrooms, you do need to fry it first and get the water out, otherwise your frittata will be a mess. Seasoning wise – try cinnamon, I know it is weird, but cinnamon goes really nicely in scrambled egg and if you add it to your egg mixture it will give a nice little boost. Not too much though.
Servings: 4 ¾ filled muffin tins (it is more when it is cooked, but the uncooked mixture amount. I think I have over-complicated this)
Calories: As this is only just the base, the calorie count is obsolete. It does depend what you will be adding into the mixture.
Basic Egg Frittata Recipe
Egg frittatas are a quick and simple breakfast. This small breakfast is easy for one or two people and fast enough to make before work.
- 50 mls Double Cream
- 90 mls 2% Milk
- 3 eggs
- Salt & Pepper to taste
- And of course, the fillings that you choose to have in them.
- Step 1 Preheat the oven to 180 degrees C, and grease muffin tins. You only need a 6 tin muffin tin for this recipe. I have found that the Waitrose metal non-stick muffin tin to be too deep, while my silicon muffin tin really did deliver. I think the key is a muffin tin that is not too wide in diameter, but still deep, so that the middle cooks through more easily. That being said, I know in North America and Bermuda, there is only 1 sized muffin tin, and to those readers – you don’t have any options and this paragraph has been useless to you.
- Step 2 Add the eggs to a bowl and whisk well. Add the salt and pepper and continue whisking. Add the milk and cream and keep going. The key is – you want to add a bunch of air into the mixture so that it fluffs up well. i.e. If you make this and it is dense, you need to whisk harder. You will fill your muffin tins as per below, and fill the egg mixture around them.
- Step 3 Bake! Stick your tray into the oven and bake for 25 – 30 minutes. You will see the mixture fluff up, and as a result – do not open the oven. Do not peak into the oven, you want it to try and rise as best as possible.
- Step 4 When you see the top start to golden brown, you can nip in and check and possibly turn them.
- Step 5 To test and see if they are done. They will be golden brown, and when you tap them with your finger (don’t worry, it won’t be too hot and you won’t burn yourself) you will feel that they are solid and they won’t wobble. To be as precise as possible – sorry.
*The images that I have used are for a red pepper and cheese egg frittata recipe.