Individual Artichoke Herb Frittatas
Frittatas are a really quick, easy brunch or dinner entre. Almost any vegetables or precooked meats (sausage, bacon, ham, etc.) can be added to the egg mixture. Add some cheese, a few herbs, salt and pepper, pour into ramekins or Texas sized muffin cups, pop them in the oven to cook the eggs and enjoy. If serving these for brunch, they can be made ahead and reheated in a 350 degree oven for 15 to 20 minutes. They will have settled a bit, but be every bit as tasty. We used to make these in mini muffin cups when I had the take out shop and use them for appetizers.
3/4 cup artichoke quarters*
2 cups mushrooms, chopped (about 4 ounces)
2/3 cup diced red onions
1/2 cup diced red pepper
1/2 cup diced yellow pepper
2 tablespoons vegetable oil
2 ounces aged provolone, shredded
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon black pepper
About 1/2 cup grated asiago cheese as needed.
Preheat the oven to 350 degrees. Spray six large Texas size muffin cups or 3/4 cup individual ramekins. Dust with fine breadcrumbs.
Saute the red onions, red and yellow peppers in the oil. When they are somewhat softened, add the mushrooms and continue cooking until the mushrooms have exuded their juice and the vegetables are tender.
Whisk the eggs to mix well. Add the rest of the ingredients and ladle into the cups or ramekins. Fill about 3/4 full. Dust the tops with the grated asiago.
Bake for about 18 to 22 minutes until set and golden on top. Serve immediately or cool, release and freeze.
If frozen, place on a parchment covered sheet pan and heat at 350 degrees for 25 to 30 minutes.
*Canned or frozen artichokes may be used.
Yields: 6 servings