As the old adage goes, “Real men don’t eat quiche.”
Well, I’m here today to disprove that myth as I know for a fact that real men — including The Chef — eat quiche and its so-called “crustless” version, the frittata, too! And speaking of frittatas, I’ve whipped up a batch of “loaded” mini frittatas to help balance out all the indulgent dishes the real men and women at our Superbowl party will be consuming this year.
So, what’s a frittata you ask?
A frittata is an Italian egg-based dish filled with additional ingredients such as meats, cheeses, vegetables, or even pasta … and not only are they delicious, but they can be pretty healthy too.
Enter Cabot Creamery and their challenge to Recipe ReDux members to create a healthier snack; from finger foods to hearty appetizers, Cabot challenged us to create some lightened up “big game” eats for entertaining … and my loaded mini frittatas accomplished just that!
Made with a base of evaporated milk and only three eggs — and filled with prosciutto, red bell pepper, spinach, and Cabot’s Farmhouse Reserve white cheddar cheese — my loaded mini frittatas are chock full of protein and vitamins … and they’re equally scrumptious as well, with just the right amount of tang from Cabot’s protein-rich and naturally lactose-free cheddar cheese.
Another great thing about this recipe? My loaded mini frittatas can be made ahead, frozen, and reheated, making your game day prep easier … and they also make a great quick and healthy breakfast for those mornings when you need to grab something on the run! I think you should make a batch of my loaded mini frittatas today!
- 1 can evaporated milk
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons dried minced onion
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper (optional)
- 6 ounces Cabot cheese, shredded
- 2 cups fresh spinach, roughly chopped
- ½ cup chopped red bell pepper
- 4 ounces prosciutto, chopped
- Preheat oven to 350°F. Lightly spray a 12-cup muffin pan with non-stick cooking spray.
- In a large bowl, whisk together the evaporated milk and eggs, then whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well blended. Stir in the cheese, spinach, red bell pepper, and prosciutto. Divide the mixture evenly among the muffin cups, filling each about ¾ cup full. Once all cups are filled, stir the mixture in each cup to evenly distribute the ingredients.
- Bake for 23 to 28 minutes or until a toothpick inserted near the center of a frittata comes out clean and the tops are lightly browned. Cool the frittatas in the muffin pan for 15 minutes. Run a knife or a small, flat spatula around the inside edges of each muffin cup, then carefully remove the frittatas. Serve or freeze for later consumption.