Let’s face it, when it comes to meatloaf this comfort classic gets a bad rap. Visions of Grandma’s over-baked, under-seasoned, cement brick evokes dinner depression, but it doesn’t have to be this way. What if meatloaf got its sexy back? Well, it can with a little help from bacon. I didn’t eat meatloaf much growing…
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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!!
…the Farmer’s Market. And scored some truly fresh finds. For this healthy meal, organic cauliflower & carrots are making a comeback. This time however, they’re gonna get totally smashed! So long potatoes. And our pig? A center-cut, extra lean, pork tenderloin. We will slice into medallions, marinate, sear and top onto balsamic-wilted spinach & our roasted cauli-carrot smoked…
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My apologies chicken, but eggplant has upstaged you today. Not just any eggplant, but little baby ones. I have to say they are pretty cute for a vegetable. I saw them at a local market and the cooking lightbulb immediately turned on, begging the question- What ever can I do with these? Well, I didn’t…
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…preferably with a browned-butter, sage parmesan sauce - add wilted spinach. Tonight’s meal was one born of impromtu hunger (as I find many are during the week). I love fresh pasta, and if I can find good raviolis with appealing fillings, they are a must cook in my kitchen. If you have the time to make them homemade, kudos! But being…
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Divine looking, and tasting I’m sure. Thanks for the post!