Mini frittata question

[peppermint pate]

I'm hosting a brunch this week-end and I thought I'd include some frittatas baked in mini muffin tins. So do I just beat up the eggs with whatever other ingredients I'm adding, fill the tins 3/4's of the way up and then bake at 375? No initial cooking on the stove or finishing under the broiler necessary?

Thanks.

[peppermint pate]

Thanks for all of your great suggestions. Although the recipes with bacon and sausages look tempting, I'm inclined to make a vegetarian frittata as the main course will be bagels, lox and cream cheese and I don't want the flavours to compete or the meal to be too heavy. Funny you should mention a torta espanola, Buckethead, as I had been thinking of this as an alternative (I love these).

The pans are non-stick but I will grease them well - I may even put them under the broiler for a quick minute as MMruth (who I am forever indebted to for leading me to Via Quadronno in NYC) suggested, just to add a bit of colour. I think I will do a test run tomorrow as well. Thanks guys!!

[wowimadog]

i like this recipe by giada de laurentiis:
http://tinyurl.com/yspdpk

i've varied it many times with great success.

[troutpoint]

Just make sure that you well grease your "mini" pans. They can be a bugger to get out of the pans if you aren't careful.

[Mattapoisett in LA]

I did something Similar this weekend. I Cooked Alton Brown's Refridgerator Pie [AKA Quiche]. I precooked the mushrooms onions and bacon. Filled Small ramakins 3/4 of the way and put them in a 400 degree oven for 25 minutes.

They were yummy!

Take Care

- P.

[Dommy]

Correction... SUPER YUMMY!!! Although the texture was VERY light, so it worked best with the Raminkins and served in them as well, they weren't nearly as 'puck' like as I imagined...

--Dommy!

[Buckethead]

You may want to try these instead:

http://www.foodandwine.com/recipes/sa...

I made them for Christmas hors d'oeuvres and they were fantastic. They're made mainly of eggs and potatoes, so they're quite a bit like a fritatta or torta espanola, but they're specifically designed to be baked in a mini muffin tin. I subbed pecorino romano for the gruyere. I've tried making mini-fritattas once or twice and while they're good, they're not as good as a fritatta started on the stove and finished under the broiler.

[Candy]

If you are doing them in muffin tins in the oven I would place that tin in a roasting pan and add boiling water to come part way up the sides of the cups. Being smaller they may over cook very quickly and this should help prevent that.

[FlavoursGal]

What you're calling mini-frittatas are actually crustless mini-quiches. As long as you cook the aromatics/ingredients and cool them before adding to the egg/milk/cream mixture, you should be okay. Just don't overcook or they may turn out rubbery.

One suggestion: do a little test-run beforehand.

[MMRuth]

Good idea - and, though this sounds obvious, I'd cut whatever you're putting in the frittatas into smaller pieces than you would for a regular frittata. You might want to run them under the broiler for a little color when they are just about done.