It’s been quiet around here. A week for contemplation. Over a week ago, there was a tragic plane accident involving a northern airline, which has affected many people in our capital city and throughout the North. While not everyone knew passengers and crew on board the flight, many people have rallied together to provide care and support to the family, friends, and co-workers that lost loved ones. It is amazing to witness the power of the human spirit during times of loss. With so much loss and tragedy, it can be easy to fear each moment and sink into deep depressions, shadowing ourselves from the outside world. This week, however, I have seen many people fully realize the beauty of life, and that each moment should be lived to the fullest. There is no use in dwelling on the things we can not change, when instead we can reflect on the happy memories we’ve made in the past. In place of fearing the future and what may be, we can look at life as optimistically as possible and be thankful for the small joys that it brings. I hugged and loved my family and friends deeper this week than any other. And now better understand the importance of doing this each and every day.
I’m sharing a recipe with you that can bring ease to your work week. So that you can spend more time enjoying the early morning sun with those you love, instead of rushing in the kitchen trying to fill the void left by sleeping hours without food. These mini frittatas can be made on a Sunday to be enjoyed all week. Heck, make them with your family to get in that extra quality time. They are inspired by a recipe shared by a dear friend of mine, who I hope to see again very soon.
These frittatas lovingly lend themselves to leftovers, garden harvests, and fridge cleaning. I’ve listed the ingredients for the most recent batch we’ve made, but we’ve used many combinations of produce, cheese, herbs, meats, etc. in these little eggy babies. They adore dark green veggies like spinach and broccoli. And deeply desire salty pork products leftover from yesterday’s breakfast or weeknight meals. Of course you can make these vegetarian by omitting the meat…we won’t judge you. Make one batch to try, but once you get the hang of it, you could make multiple batches to feed you and your loved ones all week long. They would be especially fun for tiny picky eaters to help you out with – they get to choose what goes into their breakfast all week. How great is that?
Recipe passed on from Lynn Foley
For this recipe, you can use any kind of eggs you like: whole eggs, only egg whites, mostly whites with a bit of yolks, or even liquid egg. Anything that will yeild approximately 1 cup of eggs. We just use whole eggs – we’re not concerned about the additional cholesterol in yolks, and prefer the richness and real egg flavour that the yolk provides. 4 whole eggs equal approximately 1 cup. If you have a big enough measuring cup, you can easily mix the frittata ingredients right in that – meaning less dishes. A note on baking: you’ll be using a muffin tin to bake these, but the egg is likely to stick to the tin, and leave awful mess… and lots of your breakfast behind. To solve this, you can either spray the tin liberally with cooking spray. Or you could use foil, silicone or parchment muffin cups – which I would recommend giving a light spray as well. Absolutely do not use regular paper muffin cups. These will stick to your frittatas and you’ll inevitably end up eating paper. We know this from experience.
1/2 Tbsp olive oil
1/2 cup onion
6 slices canadian bacon, chopped
1-2 Tbsp chives, chopped
1/4 cup cherry or grape tomatoes, sliced
1/4 cup goat cheese, crumbled
1 cup eggs, beaten
1/4 tsp hot sauce (i.e. Frank’s or Tabasco)
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350°F. Prepare your muffin tin by spraying liberally with cooking spray or lining with foil, parchment, or silicon muffin cups (for extra non-stickiness, you could also lightly spray your cups).
Heat oil in a non-stick fry pan over medium-high heat. Add onions and saute for 5 minutes until translucent. Add the chopped bacon and saute for another 3 minutes. Remove from heat and allow to cool.
In a bowl (or your large measuring cup) mix together all the ingredients, including your cooked onion mixture. Divide the mixture evenly among the muffin cups. Bake for approximately 15 minutes, or until lightly golden and a toothpick poked in the centre comes out clean. Allow to cool in the muffin tin for no more than 5 minutes.
If making these for breakfast/brunch today, you can enjoy now. Otherwise allow to cool on a wire rack, then transfer to a storage container. To enjoy during the week, you can simply eat them cold (if you’re into that sort of thing…I find cold eggs disgusting), or gently reheat them in the microwave for 20-30 seconds. We find that a serving size is typically 2 mini frittatas – as long as you enjoy other accompaniments with your meal, such as fruit and toast.