Thursday, April 11, 2013

Individual Shitake Mushroom & Cheese Frittatas

While not a traditional muffin, I love little individual frittatas, or egg muffins as they are sometimes known.  Excellent for a brunch buffet or perfect for making as a batch and saving for a week's worth of healthy breakfasts, these little frittatas are delicious and different.  I usually make them simple with ham and cheese, but when my CSA handed me shitake mushrooms, this version took place, offering a substantial, almost beefy flavor that paired really well with the eggs and ricotta cheese and were a big hit at a muffin brunch I hosted for friends.

Not really knowing what to do with the mushrooms, I searched the internet and stumbled across this recipe from Martha Stewart.  While the idea of a full sized frittata sounded great, I decided to make it individual by dividing the ingredients among a muffin pan and baking for a shorter time.  This turned out perfectly as the eggs were fluffy on the inside with a firm, golden "crust" on the outside edge.  I used all the mushrooms I had, which was about 4 1/2 ounces, less than the recipe called for.  But to be honest, in the miniature version, I'm not sure I could fit almost twice as many mushrooms!  If you're looking for a unique twist on breakfast or muffins, these individual frittatas are an excellent change of pace.

Individual Shitake Mushroom & Cheese Frittatas

4 1/2 ounces shitake mushrooms
1 onion
1/2 teaspoon dried thyme
2 Tablespoons olive oil
salt, to taste
10 eggs
1/2 cup ricotta cheese
1/4 teaspoon ground pepper

Wipe mushrooms with a wet paper towel to clean.  Discard stems and slice caps to 1/4 inch pieces.  Peel and halve onion, then slice into 1/4 inch pieces.  Heat olive oil in a medium/large skillet over medium heat.  Add mushrooms, onion and thyme and cook, stirring occasionally until golden brown, about 10 minutes.  Add 1/2 teaspoon of salt, stir and remove from heat.

In a large bowl, beat eggs until frothy, then whisk in ricotta cheese and pepper.  Divide mushroom and onion mixture among greased muffin cups.  Then pour egg mixture evenly into each muffin cup.

Bake at 350 degrees for 15 minutes until tops are set and pale golden.  Let cool slightly in pan for 2-3 minutes before gently removing.

Serve warm or cool completely and refrigerate or freeze.  To reheat, microwave for 15-30 seconds.

Makes 12 individual frittatas.

Happy Baking,
The Cookie Princess

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1 comment:

  1. I love egg muffins for breakfast, especially since you can make a whole pan of them and eat them for days.