If there’s a Grand Challenge in the kitchen for me, it’s frying zucchini blossoms. Second only to that is coming up with appetizers. I like appetizers — arancini, satays, crab cakes, you name it. The usual suspects — crudite, chips & salsa, chip and dip — are just fine. It’s just tough to come up with something new that doesn’t require an oven or deep frying minutes before being served.
These are the mini frittata(s?) I made tonight for a little work party tomorrow. They’ll be refrigerated until party time and will be fine at room temp. We’ll see how they go over. At least they’re low carb (ha!). And then I’ve got another week or so until New Year’s Eve when the stakes will be high. I’m thinking of something with polenta rounds. Still trying to figure out a good form factor for the chipotle sweet potato combo inspired by a colleague who made kick ass tamales using said ingredients.
Mini Frittata
9 eggs (that’s how many I had)
A couple of glugs of milk
1/2 a large red pepper, 1/8 in. dice
1/2 a large yellow pepper, 1/8 in. dice
1/4 of a medium red onion, 1/8 in. dice
1 medium zucchini, sliced in 1/8 in. rounds
1/4 c. chopped ham steak, 1/8 in. dice
S&P
Nonstick cooking spray
1/2 c. or so of finely grated gruyere
Preheat oven to 350. Whisk the eggs, milk & S&P in a bowl. Spray a mini muffin tin with nonstick cooking spray.
Drop a zucchini round into each muffin cup and add a sprinkle of peppers, red onion and ham. Fill the muffin cups with egg mixture until not quite full. Sprinkle with cheese. Bake for 10-12 minutes — the frittata should puff up and be set in the middle.
Remove with a rubber spatula — it makes a huge difference!
