E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Mini Goat Cheese Frittatas Lodge Cast Iron | March 30, 2023 We took our Recipe of the Month and made it, well, mini. These goat cheese frittatas turn our skillet-sized wonder into a shareable, packable, pre-prep-able breakfast or lunch. So instead of skipping breakfast this week (the horror!) put a pyramid of minis in your fridge and reheat as needed. These couldn’t be simpler to make, but the goat cheese and sautéd vegetables may have you fooled into thinking this delicacy took lots of work. We’ll call it our secret, yeah? Level Beginner Prep Time 10 minutes Cook Time 10 minutes Serves 4-6 Cook it With Our Muffin Pan Ingredients 6 large eggs ¼ cup of heavy cream ¼ cup grated parmesan (divided) ¼ teaspoon of salt ⅛ teaspoon of black pepper 2 tablespoons butter ½ small red onion, thinly sliced 2 cloves garlic, minced 1 small red bell pepper, cut into ¼ inch strips; or use Mezzetta Roasted Red Bell Peppers 2 cups spinach 2 ounces of crumbled goat cheese Directions Place two muffin pans in the oven and preheat the oven to 375°F. In a large mixing bowl, whisk together the eggs, heavy cream, half the parmesan cheese, salt, and pepper until well combined. In a cast iron skillet, melt the butter over medium heat. Add the red onion and sauté for about 2-3 minutes until softened. Add garlic and red pepper and sauté until tender, about 3-4 minutes. Add the spinach and wilt, 2 minutes. Remove the preheated muffin pans from the oven. Spray the wells of the muffin pans with nonstick cooking spray and distribute the vegetable mixture evenly across the muffin wells. Pour the egg mixture over the sautéed vegetables, about ¼ cup per well. Sprinkle the crumbled goat cheese evenly over the top of the eggs and top with remaining parmesan. The preheated muffin pans will begin to set the bottom of the egg mixture—that’s a good sign! The tops should still be runny. Transfer the muffin pans to the preheated oven and bake for 8-10 minutes or until the eggs are set and the cheese is melted and slightly golden. Remove mini frittatas from the oven and let cool in the pan for 3-5 minutes before loosening edges with a butter knife. Remove individual frittatas from the muffin pans and serve warm. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Mini Goat Cheese Frittatas Lodge Cast Iron | March 30, 2023 We took our Recipe of the Month and made it, well, mini. These goat cheese frittatas turn our skillet-sized wonder into a shareable, packable, pre-prep-able breakfast or lunch. So instead of skipping breakfast this week (the horror!) put a pyramid of minis in your fridge and reheat as needed. These couldn’t be simpler to make, but the goat cheese and sautéd vegetables may have you fooled into thinking this delicacy took lots of work. We’ll call it our secret, yeah? Level Beginner Prep Time 10 minutes Cook Time 10 minutes Serves 4-6 Cook it With Our Muffin Pan Ingredients 6 large eggs ¼ cup of heavy cream ¼ cup grated parmesan (divided) ¼ teaspoon of salt ⅛ teaspoon of black pepper 2 tablespoons butter ½ small red onion, thinly sliced 2 cloves garlic, minced 1 small red bell pepper, cut into ¼ inch strips; or use Mezzetta Roasted Red Bell Peppers 2 cups spinach 2 ounces of crumbled goat cheese Directions Place two muffin pans in the oven and preheat the oven to 375°F. In a large mixing bowl, whisk together the eggs, heavy cream, half the parmesan cheese, salt, and pepper until well combined. In a cast iron skillet, melt the butter over medium heat. Add the red onion and sauté for about 2-3 minutes until softened. Add garlic and red pepper and sauté until tender, about 3-4 minutes. Add the spinach and wilt, 2 minutes. Remove the preheated muffin pans from the oven. Spray the wells of the muffin pans with nonstick cooking spray and distribute the vegetable mixture evenly across the muffin wells. Pour the egg mixture over the sautéed vegetables, about ¼ cup per well. Sprinkle the crumbled goat cheese evenly over the top of the eggs and top with remaining parmesan. The preheated muffin pans will begin to set the bottom of the egg mixture—that’s a good sign! The tops should still be runny. Transfer the muffin pans to the preheated oven and bake for 8-10 minutes or until the eggs are set and the cheese is melted and slightly golden. Remove mini frittatas from the oven and let cool in the pan for 3-5 minutes before loosening edges with a butter knife. Remove individual frittatas from the muffin pans and serve warm. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
