Recipe: A Cassie Culinary Concoction

A brief history on my cooking abilities. I only learned to cook starting the summer of 2009. I learned while watching Giada. For the most part, I’m a “follow the recipe” kinda girl, unlike my Mom who is a cook that never makes quite the same dish twice. She always tweaks the recipe, adds some flair, and can whip up her own thing. It’s taken about 3 years of cooking on a fairly regular basis for me to attempt such things.

One successful experiment was based on a recipe I got from Giada for frittata: an Italian baked egg dish like a quiche but sans crust.  Frittatas are awesome for people who don’t really follow the recipe, because you can put just about anything in a frittata: spinach, tomatoes, sausage, cooked pasta, pesto, etc. The sky is truly the limit.  Having followed a frittata recipe to the letter before, I felt I could fudge my own version with some additional inspiration from Pintrest. So with no further adieu, I give you:

Omelet Muffins

Ingredients:

Basic
6-8 large eggs
2- 2 1/2 cups milk (I prefer 1%)
1/2 – 1 cup water
Salt & Pepper to taste

Extra

Preheat oven to 350 degrees.

Crack eggs into a large bowl and beat as you would to make scrambled eggs. Add milk to make them fluffy and the water so they aren’t too fluffy. Mix well. Add salt and pepper to taste.

If you want to line the muffin tins with ham or prosciutto, do this before you mix in the ingredients.  If your muffin tins have Teflon there is no need to spray them with cooking spray if you line them with prosciutto or ham. But if you don’t line them, spray with cooking spray.

Mix in the selected ingredients. Eye-ball it so that you have enough egg mixture to “stuff” ratio. (It’s really up to you, if you prefer more eggs or more “stuff.”)

Use a ladle to spoon out the mixture into each muffin tin. Leave about a half an inch from the top rim so the muffins can rise.

Sprinkle the cheese on top.

Cook in the oven for 15 – 20 minutes (check on it every now and then). The tops of the muffins should be golden brown, and the edges of the prosciutto and ham should curl and brown. Remove and either eat hot, or set to cool.

Now at this point, I typically set them to cool and once they’re cool, I place them in individual baggies and pop them in the freezer so I can have super fast breakfasts. They only require about 1 minute in the microwave and they’re yummy!

I recommend experimenting.  Or you can look up frittata recipes online and instead of making one big one in a pie dish, just put them in muffin tins instead.  Try it. You’ll love them!