Mini Frittatas - perfect for a picnic

From Victoria Abbott 

As summer continues,  there’s still time for casual outdoor dining and for picnics.  We love picnics and MJ found this little dish many years ago in England. Lately we have been pining away for these great little frittatas and found the scribbled recipe. They can be eaten warm or at room temperature and are easy to pack for a picnic.  

We first made them when we lived in England, but it all works very well here too.  Of course, we’ve tweaked them.  They lend themselves to tweaking. There are only five ingredients and you can mix and match whatever you’d like to put in them.  We couldn’t wait for a picnic but we enjoyed a casual meal in the screened porch where the frittatas hit the spot. 

You will need:

 

4 oz smoked salmon, chopped fine

3-4 oz crumbled goat cheese

2 green onions, white and green, sliced fine and sautéed in a bit of butter OR chopped fresh chives

6 eggs, room temperature

¼ cup light cream (5 %)

The smoked salmon is salty, so we didn’t even add S & P, but you could. 

All you do is:

Preheat your oven to 400 F.

Grease a 12-cup muffin tin.

Divide the cooked great onion, smoked salmon and goat cheese equally in the twelve cups.

Beat the eggs until nice and yellow and then blend in the cream.  

Pour over the cups, trying to keep them equal. 

Bake for 8- 10 minutes.  

Cool on a cookie rack if serving at room temperature.  We ate them nice and piping hot, but they’re good either way.  

We think they would have been great with a dollop of sour cream added to the plate and I’ll report back on that.  You could also vary the fillings with cooked mushrooms, prosciutto, different cheeses –whatever flavors you like with eggs. 

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