The ladies have been laying well the past month – I’m regularly getting 8-9 eggs per day. Since we were having six people over for Sunday supper I thought I’d make something with the eggs for an appetizer. My first idea was to make a frittata and cut it into small squares, but then decided to go buy a mini-muffin pan and make it a little fancier.
I went with some of my favorite ingredients – asparagus, red bell pepper, onion and goat cheese. Oh yum.
They were quick and easy to make, and although they were best hot out of the oven, they were still really good at room temperature.
Here goes…
Roasting the tomatoes for about an hour is going to make them super sweet. I also roasted the asparagus for 30 minutes before adding them to onions I was caramelizing in a skillet.
I cooked the onions for about 30 minutes over low heat before adding the asparagus and the red bell pepper.
Time to assemble. The veggies were put in the bottom of each cup and topped with a chunk of goat cheese.
Add the whisked eggs!
I baked them for about 10 minutes, then turned the broiler on to get the tops nice and brown.
Top with the roasted tomatoes. Oh, they were really delicious – and beautiful too!
Mini Frittatas
- 6 eggs
- 1/3 cup milk
- olive oil
- 1/2 medium onion, sliced
- 1/3 cup diced red bell pepper
- 6 asparagus spears, sliced thin
- 1 Tbsp. chopped italian parsley
- 2 oz. goat cheese, cut into cubes
- 12 cherry or grape tomatoes, halved
- salt
- pepper
Preheat oven to 300 degrees. Put halved tomatoes (cut side up) and asparagus on a baking sheet. Drizzle with olive oil and lightly salt and pepper. Bake for about 30 minutes, remove the asparagus and put the tomatoes back in the oven until the they are nice and roasted, about 30 more minutes. Raise oven temperature to 375 degrees when tomatoes are done.
While the tomatoes and asparagus are cooking, heat a bit of olive oil in a skillet and add the onion. Season with salt and pepper. Cook low and slow until onions are lightly browned, about 30 minutes. When you take the asparagus out of the oven, put it in with the onions. Add the red bell pepper and cook until all the veggies are done and looking yummy. Add the parsley and stir to combine.
Whisk the eggs and milk together with a fork. Season with salt and pepper.
Spray the mini muffin pan with nonstick spray. Put a bit of the veggie mixture in each cup. Top with a chunk of goat cheese. Pour or spoon the egg mixture on top until the cup is almost full.
Bake for 8-10 minutes until the eggs are set (they will puff up quite a bit). Then turn on the broiler and cook until the tops are nicely browned. Using a knife, loosen the frittata from the cup and slide onto a serving platter. Top with roasted tomato. Eat!
(Shared at the Clever Chicks Blog Hop, Homestead Barn Hop, Backyard Farming Connection Hop, You’re Gonna Love It Tuesday, Eco Kids Tuesday, Down Home Blog Hop, The HomeAcre Hop, Link Love Thursday, Farm Girl Blog Fest, Farmgirl Friday Blog Hop and The Ole’ Saturday Homesteading Trading Post!)
YUM These look delish. We are big Frittata with veggie fans over here. I love the individual serving idea. I’ll be trying this idea out next time, thanks for sharing. Have a great day! Jen
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Thanks Jen! Bite-sized portions makes family favorite recipes special, don’t ya think?
These look delicious! Please come share your post with us at Eco-Kids Tuesday. http://likemamalikedaughter.blogspot.com/2013/02/melt-my-heart-eco-kids-tuesday.html
Hannah recently posted…Melt my Heart ♥ Eco-Kids Tuesday!
Thanks for sharing this with us at Eco-Kids Tuesday! Hope to see you again today! http://likemamalikedaughter.blogspot.com/2013/02/bunnys-bento-box-eco-kids-tuesday.html
Hannah recently posted…Bunny’s Bento Box & Eco Kids Tuesday
How delicious! And they are the cutest little things ever. My girls are laying better now, too! Usually about 4-6 eggs per day. I will have to try this out soon. I love how you roasted the tomatoes. It makes them super yummy 🙂
Tammy/Our Neck of the Woods recently posted…Happy Birthday Cake Pops
Glad you’re getting more eggs too! Makes my day to see a full nesting box 🙂
I am so making these for my next gathering! They look amazing and one thing I have plenty of at all times is eggs! Beautiful website by the way! Thanks so much for linking up to “The Ole’ Saturday Homesteading Trading Post” blog hop this week. I so hope you join us again next week!
Glad you liked the recipe! I’m looking forward to stopping by again next week – thanks for hosting!
Yum! Thanks for sharing this on The HomeAcre Hop!!! Can’t wait to see what you share this coming Thursday 🙂 Here’s the super easy link to the next hop!
http://www.theselfsufficienthomeacre.com/2013/02/the-homeacre-hop-8.html
If you haven’t checked out Wildcrafing Wednesday yet, please do! 🙂 It’s a hop I co-host for herbal remedies, natural living, real food recipes, and self sufficient living. Here’s the link for tomorrow’s hop:
http://www.theselfsufficienthomeacre.com/2013/02/wildcrafting-wednesday-10.html