Many months ago we told you about our new breakfast experiment: mini frittatas. Ever since then we have been constantly refining the recipe. We've played around with a number of different variations and this is what we've come up with.
Ingredients
- 8 organic, free range eggs *
- a generous splash of fresh cream
- 2-3 tablespoons of pureed chipotle chilies in adobo sauce
- 5 slices of bacon, cooked and crumbled
- 1 bell pepper, preferably purple, diced and cooked
- 4-5 ounces of low fat feta cheese
- 1 tablespoon of flour
- 1/4 teaspoon of baking powder
*If you have been using the older recipe, you'll notice that I'm using full eggs now, rather than mostly egg whites. Well, there are two reasons for that. First, it was just a hassle to separate out the eggs. I did it because we both have cholesterol issues and I wanted to be as healthy as possible. However, then I found out something very interesting about our eggs. The eggs we buy have significantly less cholesterol than normal supermarket eggs. The chickens eat a varied diet and run around outside all day long. Skagit River Ranch had the eggs tested and the levels of Omega 3 fats in the eggs were high and the levels of Omega 6 fats (the bad ones) were very low. So I've given up separating the eggs and just started using the whole thing.
Directions
Chop the bacon and fry it until it is crispy.
Chop the bell pepper and fry it in the bacon fat. Yes, really.
Set both aside to cool.
(We tend to make the bacon and peppers around 3 and we don't make the frittatas until after dinner. We've found that having cold ingredients to start with actually does help the consistency of the frittatas.)
In a large mixing bowl (or a kitchenaid) beat the eggs into oblivion. The eggs should be foamy and bubbly before you add a splash or two of cream. Beat for another 2 minutes at least (longer is better).
Add in 2-3 tablespoons of pureed chipotle.
Add in a tablespoon of flour and a little bit of baking powder. This serves to make the frittatas just slightly dryer and fluffier. We got this little tip from a bed and breakfast we stayed at in Hawaii.
Add the bacon and the bell pepper and stir to combine.
Divide among 10 muffin cups and bake at 375 for 7 minutes.
Remove from the oven and distribute the feta evenly over the 10 muffins.
Return to the oven and bake for another 25 minutes.
Cool and place in a ziplock bag with 2 paper towels. These will last in the refrigerator for a week if you replace the paper towels midweek.
