Having a crowd stay at your house is fun, but also a challenge in terms of the endless meals to be be prepared. We all seem to eat more when we are in a group! On a recent visit with Greg and Maureen Young, Maureen made individual frittata for part of our morning feast. These can be server right out of the oven, and much later as even at room temperate they are great.
Cook and drain four strips of bacon. Chop and set aside.
In a large bowl mix:
12 eggs
1/2 cup milk
1 small green onion, sliced
1 tomato, chopped
2 teaspoon Dijon mustard
3/4 cup cream cheese
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Butter 12 ramekins, place on a cookie sheet. ladle in the egg mixture.
Bake at 350 (F) for 30 minutes. Then top with
t tablespoons Parmesan cheese
1 chopped tomato
Return to oven and broil for a minute to two.
This is great with Irish Soda Bread.
Maureen Young
Cooking at Maureen's is always fun. They have a massive kitchen, the island is bigger than my kitchen, piles and piles of cook books, and all the cookware you would want. Also, there is always a glass of wine on the island!
Individual frittata makes a great dish for a crowd as they can be done up at any time.
© Glenn Marcus