The Easter holiday passed quickly this weekend, but that isn’t the case for the candy still sitting on my counter. What should I do with it? Well, I’m left to either toss it, put in eggs and do a hunt, or just eat it. I decided instead of wasting it, incorporating my leftover chocolate into…
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Once upon a time, a carton of free range eggs was striving for culinary purpose, other than a mere scramble or hard boil. What to make? Ever the quandary. I knew I wanted to have something light and protein-rich. Then I began looking through my kitchen, and the sight of sun dried tomatoes and a…
Pin It[...] the veggies pre-bake, this ends up a protein-packed recipe, easily … … Original post: Light Whites & an Italian Frittata » the dinnervine ← Stuffed Macadamia Crusted Chicken Breast With Sage Cream [...]
Question: do I need a big muffin tin for these or will my regular sized muffin pan I use to make cupcakes work?
Oh no, you can most def use the smaller tins. I actually didn’t use my giant pan on this round and they turned out great. If you do go large, you won’t have enough batter to make six, so none for Otis then:)
These frittatas are so delightful!
What does EVOO stand for?
This looks like a great recipe and I can’t wait to try it!
EVOO is for Extra VIrgin Olive Oil :)
So where is the recipe for the yolks? I hate wasting them….
Thank you for asking! I hate wasting them too, so I used them to make this homemade ice cream! http://www.dinnervine.com/2012/06/olive-oil-ice-cream-with-apricots/.
I plan to make these for a brunch I am having. Need to make 15-20. Can I just triple the ingredients or is there another method you recommend? Also, I am not a fan of feta, can I leave it out and just use the part-skim mozzarella? Thanks!!
Hi Irene, Pardon my delay and thank you so much for visiting the dinnervine! You can definitely triple this one, the only issue concern I would have is limiting as much extra moisture as you can, so I recommend using low moisture cheese and you can definitely omit the feta! I would maybe add more Mozzarella and a little extra salt to account for the feta being omitted. Oil your muffin tins well, because sometimes these little guys stick! ALso, I’ve made these since and added some red pepper to give it a little heat, since they are very mild. Hope you have a great brunch!
THANK YOU!!
And that shall be dinner tonight. Gonna throw back to my Southern roots, to a dish I can’t help but love and eat too infrequently – grits. The hearty stone ground variety is what I choose to buy, giving more texture and corn taste. I love grits and especially favor them when combined with cheese….
Pin ItThis looks incredible and the right kind of comfort food I am craving for!
never thought to serve poached egg with grits like this. great idea!
The Easter eggs have been hunted and hopefully all recovered (If one was MIA, the next week will prove interesting). If you went the non-plastic dyed route, you probably have a dozen brightly-colored, hard boiled eggs taking space in your fridge. What to do with them? I cannot think of anything better than deviled eggs!…
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[...] texture for the chocolates. I originally set out to make chocolate bark, but as I was prepping deviled eggs over the weekend, it dawned on me that the platter would make an eggcellent candy mold (see what I [...]
