The Cursing Gourmet Tip of the Day:
Mini Frittatas (here’s Giada’s version, AWESOME, but you can make these in a zillion variations!)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-frittatas-recipe
OK, I’m clearly a breakfast junkie. Long before I could cook 5 good dinners, I could make a mean breakfast.
But since I had my baby girl? WHOA, mini frittatas shot WAY UP on my breakfast faves list!
Because you make a few dozen of these babies and ya can reheat them all week to feed YO baby!!
My Izzy can eat 3-4 of these per sitting. (And since she’s not into much meat yet, the eggs are a great source of protein for her!)
And if ya DON’T have kids? They’re awesome to make on the weekend and reheat leftovers all week for a grab-and-go breakfast. I’ve even reheated 4 of ’em and smashed ’em between a couple slices of toast for a faux breakfast sandwich!
They’re also a fantastic idea for the upcoming holidays, if you find yourself in the position of having to feed some sleepover guests, or hosting a Christmas weekend brunch!
Now I LOVE Giada’s version cause you don’t have to cook anything BEFORE you bake the frittatas (her version includes ham, for which I’ve just diced up some deli ham.)
But you can make these with ANYTHING. Frittatas are a FANTASTIC way to use up some leftover veggies at the end of the week (before they rot in your fridge!)
Got half a bell pepper and a quarter of an onion with nowhere to go? Problem solved!
I made these last weekend with a few leftover mushrooms, a handful of leftover spinach and some bacon. It was like a classic spinach salad, frittata-style!
So go get your breakfast on! You GO, Glen Coco!! ?