I’ve just updated this post to include a veggie version of these easy and delicious muffin tin eggs. This is a great way to use fresh produce before it goes bad. Enjoy!
Frittatas are fast, affordable, easy and the perfect vessel for leftover meats, herbs and veggies. If they’re not yet in your repertoire, it’s time to give these quick-cooking, crust-free egg tarts a try. They’re versatile in flavor and in texture, and depending on the fat content of the dairy products, they can be rich and unctuous or lean and healthful. They’re a great use of Louisiana’s year-round local produce, and they can be served hot, cold or at room temperature. And, clean up is easy since you use minimal equipment.
One of my favorite flavor combinations in a frittata is sweet potato and spinach. Here’s how to make it….
It wasn’t that long ago that fresh eggs – the kind with deep golden yolks from happy chickens – were hard to come by. Our farmers market here in Baton Rouge would routinely sell out, especially if you were a sleepy straggler (like me) who liked to get there late. Now it’s much easier. More vendors are selling them at our farmers markets – and probably yours, too. And in many cities, urban poultry is commonplace. I’m usually not without locally raised eggs, and one of my favorite uses for them is in a….