Mini Frittatas

I love October!  Not only is rainy season going to be over any day now (I hope?), but every Monday in October is a holiday.  One U.S. Holiday and 3 Honduran Holidays.  Three day weekends, every weekend…yes please.

Since we had the day off today, I had time to make one of my favorite breakfasts, mini frittatas.  These are so easy and so versatile, great for sit down brunches,  (I made them last Easter) weekday breakfasts (make them ahead and just heat one up before you walk out the door) or even school lunches.  I also made these for Avery’s 2nd birthday.  They can be made with any combination of different ingredients, so just throw in whatever you have in the fridge, or whatever you are in the mood for.

Just as I was getting everything out and ready to go this morning, my favorite little helper came running into the kitchen saying, “Avery helps!  Mommy, Avery HELPS!”  So scratch what I said earlier about being easy to make.

Ingredients for the dough:

2 cups flour
1-1/4 teaspoons salt
1/2 cup extra virgin olive oil
1/3 cup ice water

Ingredients for the filling:  

6 eggs
6 slices of bacon
1 handful of green onions
cheddar cheese
splash of milk

Preheat the oven to 375 degrees.

Grate the cheese, and chop the green onions and bacon.

Scramble the eggs in a bowl with a splash of milk.

Watch for little “helper” hands stealing bites of cheese while you are trying to take a quick photo.

Cook the bacon in a skillet, then drain on paper towels.

While the bacon is cooking, put the flour, salt, and oil into a blender and pulse until it becomes crumbly.  Slowly add the water until it forms a soft ball of dough.

Once the bacon is drained, add it to the egg mixture, along with the green onions and cheese.  Depending on your ingredients, you can season with salt and pepper if you would like.  Since cheddar cheese and bacon are both salty, I didn’t, and it turned out perfect.  I like to put the mixture in a measuring cup so that it is easier to pour.

Take a hunk of the dough, and press it into the cup of a muffin pan until it covers the whole cup.  I guess you could roll out the dough into nice circles, then press them into the cups, and it would look a lot nicer.  I don’t mind the “rustic” look, so I just push it in with my fingers.  (translation: I was lazy and hungry)  This crust is amazing, but if you prefer, you can make the frittatas without the crust.  Just make sure to spray the muffin tins well, or the frittatas will stick.

Pour the egg mixture into the cups, being careful not to overfill.  (They puff up in the oven)

Bake for 20-25 minutes, until the centers are set and the crust is starting to brown slightly.

It looks like there are a lot of green onions, but it is only because they float to the top, and the bacon sinks to the bottom.

I love this combination, but I have so many ideas of others that I would try if the ingredients were more readily available here.  Asparagus and goat cheese maybe?  Or tomato, basil and fresh mozzarella.  Or even spinach and prosciutto.  Get creative!