These mini frittatas use the season’s last corn, along with roasted peppers and onions.  Of course, you can use your own combination of ingredients.  Sauteed mushrooms, herbs, potatoes, roasted butternut squash – whatever you’d like.  The recipe is very simple to make.  You can even mix it all together the night before and store it in the refrigerator overnight.  Then heat up the muffin pan and cook the frittatas in the morning.  Leftovers can be refrigerated and re-heated with good results.

1 large red pepper
1 medium-sized red onion
1 medium-sized ear of corn
4 Tablespoons butter, divided into 2 Tablespoons each
1/4 cup arugula or swiss chard
8 eggs
1/3 cup half-and-half or cream
3/4 teaspoon fine sea salt
Freshly-ground pepper, to taste
1 cup Parmigiano Reggiano cheese

You will also need:
1 medium skillet
Wooden spoon
1 medium mixing bowl
Whisk or large spoon for mixing
Chef’s knife
Paring knife
Muffin tin that makes 12 standard-size muffins
Pastry brush
1/3 measuring cup
Oven mitts

Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.

Roast the red pepper.  Place in a paper bag to sweat.

Chop the onion to yield 1/2 cup.

Shuck the corn and cut off the kernels.

Heat 2 Tablespoons of butter in a skillet over medium heat.   Add the onions and corn and saute for about 15 minutes until softened.  Turn off the heat and let cool to room temperature.

When the pepper has cooled, slide off the charred skin, remove the seeds and chop the pepper coarsely.

Chop the arugula or chard.

Break the eggs into a medium-sized bowl.

Add the half-and-half or cream and beat well with a whisk to combine.

Add the chopped arugula, the chopped pepper and the onions and corn.  Add the sea salt and pepper.

Grate the Parmigiano Reggiano and add that to the eggs.

Mix well to combine.

Melt the remaining 2 Tablespoons of butter.  Using a brush, butter the insides of the muffin cups.

Place the muffin tin into the hot oven for about two minutes until you hear the butter start to sizzle.  Remove the muffin pan from the oven and position near the egg mixture.

Add a scant 1/3 cup of the egg mixture to each of the muffin cups.

Return to the oven and bake for about 15 minutes until the frittatas are firm in the center and slightly browned.  Remove from the oven and allow to cool slightly.

As the frittatas cool, their centers will deflate slightly.

Serve immediately.

Makes 12 mini frittatas and serves 4-6 people.



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