Last night I had this swell idea that I’d make brunch this morning, and in a crazy turn of events, I ACTUALLY DID. Amazing, right?
mini ham & goat cheese frittatas (recipe below), english muffins and tomato & cucumber salad
To drink Symphony had her favorite peach-pear juice, and Taylor and I had peach-pear mimosas. This mini-prosecco was exactly the right size for two.
You may have also noticed some fort action going on behind the brunch. Sym spent her morning making a weird, asymmetrical fort (with some help from me) while Taylor played videogames. Typical Saturday stuff!
Mini Ham & Goat Cheese Frittatas
5 eggs
⅓ cup milk
1½ tsp olive oil
1 slice deli ham, diced
1 tbsp goat cheese, crumbled
salt & pepper to taste (ham is already really salty so don’t overdo the salt!)
1. Preheat oven to 350°F.
2. Whisk together eggs, milk, olive oil, ham, salt and pepper.
3. Coat a 6-cup muffin pan with non-stick cooking spray and fill each cup ¾ full with egg mixture. Sprinkle cheese crumbles into each cup.
5. Bake for 20-30 minutes, until frittatas are set and lightly browned on top. I rotated mine after 20 and took them out at 29.
6. To remove from pan, loosen frittatas with a knife and scoop them out of the tray with a spoon or small spatula- DON’T tip them out unless you want hot egg juice splashed in your eye.
Makes 6 mini-frittatas
It all looks really good and simple! I’m going to bookmark this page for the frittatas. Do you add anything to the cucumber/tomato salad? Or just the veggies mixed together?
For the salad. I just mixed the veggies with a little lemon juice and salt. I also wanted to put pea shoots in it but the store was out of them, LAME.
The frittatas are awesome, you can easily make more or less by adjusting the number of eggs (tbh, five eggs made a bit too much frittata for the three of us) and put any kind of filling in- bacon, other cheeses, sauteed veggies, whatever!