On Sat, 17 Sep 2016 12:04:28 -0500, MaryL
> wrote:

>On 9/16/2016 8:18 PM, koko wrote:
>>
>> This morning I made a few mini quiches. Perfect for an easy breakfast
>> or a quick snack.
>> I used spinach, onion, bell pepper, mushrooms and of course some eggs.
>> After I filled the cupcake cups, I sprinkled some grated Parmesan
>> Cheese over the top of them.
>> Pretty darned tasty and easy.
>> https://flic.kr/p/Mi2A5V
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>
>Those look great, although I admit they look like muffins. Do you have
>a recipe to share? And do these freeze well (and then warm up in the
>microwave)?
>
>MaryL

I'm sure they'd freeze well.
I basically made a frittata batter but baked it in the cupcake pan
instead of a skillet.
This could be made in a skillet too and just cut into slices.

I used 5 large eggs
salt and pepper to taste
3 ounces cremini mushrooms finely chopped
5 ounces fresh spinach (LARGE handful) roughly chopped
1/2 medium green bell pepper finely chopped
2 spring onions chopped with some of the green stem
big pinch of oregano or to taste

In a medium bowl, whip the eggs with some salt and pepper and oregano
In a large skillet over medium-high heat saute the onion and bell
pepper. Once the peppers start to soften, add the mushrooms and
cook for a few minutes more. Add the spinach and stir until wilted.

In a well greased cupcake pan, divide the vegetables evenly among the
cups. I filled the cups almost half way full of the vegetables and
used 9 of the 12 cups on the pan.
Using a tablespoon, measure 2 tablespoons of egg mixture per cup. I
have very little leftover so that I added to the cups that looked a
little lacking in mixture.

Hope this is clear. Now you know why I'm not a recipe writer. ;-)

Here's the frittata recipe I loosely my concoction on.

9 large eggs
3/4 teaspoon finely ground sea salt, divided
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter or ghee
1/2 pound cremini mushrooms, sliced 1/4 inch thick
1 bunch spinach (about 10 ounces), stemmed and roughly chopped
1 bunch scallions sliced

Preheat the oven to 300°F.
In a large bowl, beat the eggs with ½ teaspoon of the salt and the
pepper.
Place a large cast iron skillet over medium-high heat and melt the
butter. Saute the mushrooms for 3 to 4 minutes,
until golden brown and soft.
Add the remaining ¼ teaspoon of salt,
the spinach, and the scallions.
Stir until the spinach is wilted, about 1 minute.
Reduce the heat to medium, add the eggs,
and allow to cook on the stove for 1 minute.
Place the skillet in the oven and cook for 20 to 25 minutes,
or until the eggs are set.
Serve hot or at room temperature.

The Zenbelly Cookbook: An Epicurean's Guide to Paleo Cuisine

koko

--

Food is our common ground, a universal experience
James Beard