Mini Frittata's


It was one of the days when I felt like eggs for breakfast and somehow the thought of sunny sides up or scrambled eggs or an omelet didn’t sound good enough. I quickly rummaged the fridge and i found some chirizo’s and some pitted green olives. While I set them up on the counter, I thought I heard some sun-dried cherry tomatoes call out to me. 🙂 I scanned the shelves again and found some dried oregano too. So I quickly sliced one chorizo and sauteed them lightly in a non-stick sauce pan. I divided these into 2 portions and got them to fit into 2 silicon pancake moulds. I then poured 2 beaten eggs into the moulds and seasoned them with salt and pepper. I then tossed in equal portions of the halved green olives and the sun-dried cherry tomatoes into the 2 moulds. I finally dusted the surface of the eggs with some oregano and then covered them and let them cook on a low flame for about 5 minutes. I like my eggs wet and if you want your set – you might have to let them stay for some more time. Here they are. They went well with last night’s milk pull-apart rolls.


2 eggs beaten with a little milk
2 pitted green olives halved
2 sun-dried cherry tomatoes

A frittata is an Italian omelet that often uses up left-overs. I’ve made frittata’s with left over meat, chicken, potatoes, pickles and whatever I felt like using. It’s a great way to indulge in a creative meal. What’s your version going to be like?

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