Mini Frittatas with Spinach, Goat Cheese & Roasted Tomatoes
You can make a wish or you can make it happen.
—Anna Watson Carl
Savory nutrient-dense, small-bite frittatas from Anna’s Yellow Table cookbook are perfect for Saturday morning get-out-the-vote planning brunches on the front porch, or for any excuse to invite friends over. We doubled the recipe and made 48 in mini cupcake tins.
Ingredients for 24 small bite treats (48 served six hungry friends invited for brunch, with very few leftovers)
1 1/2 cup grape tomatoes, halved
2 tablespoons olive oil, divided
salt and pepper to taste
1 small shallot, minced
8 ounces baby spinach
3 ounces goat cheese, crumbled
2/3 cup milk
1/2 cup grated Parmesan
red pepper flakes, to taste
Preheat the oven to 425°F. Spread the tomatoes on a baking sheet covered with aluminum foil; toss with 1 tablespoon of olive oil and season with salt and pepper. Roast until softened; about 20 minutes. Let cool slightly.
Reduce the heat to 375°F. Spray two nonstick mini-muffin tins with baking spray, or grease with vegetable oil and a paper towel.
In a large sauté pan, heat the oil over medium-high heat. Add the shallot; cook for 2 minutes or until translucent, stirring regularly.
Add half the spinach, stirring constantly, and cooking until bright green and wilted, about 3 minutes. Season with salt and pepper to taste; drain in a colander. Cook the remaining spinach, season, and drain. Let cool slightly; using paper towels, squeeze the excess liquid out of the spinach.
In a large bowl, whisk together the eggs and milk. Season generously with salt and pepper. Crumble the goat cheese into a small bowl.
Sprinkle the tomatoes, spinach, and goat cheese evenly into the bottoms of the 24 muffin cups. Using a small liquid measuring cup with a spout, carefully pour the egg mixture over the spinach mixture, filling each muffin cup until nearly full. Sprinkle the tops of each frittata with a little Parmesan.
Carefully place the muffin tins in the oven (I find it’s easier to place the muffin tins on baking sheets). Bake for about 15 minutes or until the tops of the frittatas are puffed up like little soufflés, and they’re a pale golden color. (You can also broil them for 1 minute or so if you want them to have a little more color on top.) Serve warm or at room temperature.
The good news for busy cooks, you can prep ahead. Roast the tomatoes, sauté the spinach and shallots, crumble the goat cheese, and whisk together the eggs and milk the day before: store everything separately in reusable Mason jars (we are trying hard to give up plastic) and finish assembling/baking just before serving.
These small and savory bites are high-energy nutrient powerhouses with lots of protein and macula pigment carotenoid-specific fresh veggies, particularly when served with fresh blackberries and blueberries.
Ellen Troyer, with David Amess and the Biosyntrx staff
Anna Watson Carl titled her fabulous celebration of everyday gatherings cookbook to honor a beloved long, yellow antique wooden table her parents had that always seemed to be surrounded by interesting people. This story reminded us of a favorite anonymous quote, When you have more than you need, build a longer table, not a higher fence.
Remember to stop and smell the roses. The ones on my front yard fence are beautiful this year, particularly the powerful pinks.