Yes, “frittuffins.” So much more fun to say than frittata muffins, don’t you think?! And these delightfully fun to pronounce little morsels have become my go-to breakfast. But why, you ask? Well, I (unfortunately!) have to be at work at 7:30 on Monday-Thursday. And, as I am not such a morning person, I desperately detest awakening at such an ungodly hour. Detest! So much so, that no matter what I do, I cannot seem to wake up in enough time to make breakfast. So, I resign myself to eating breakfast at work. Which, really, isn’t so bad, when you realize my office has refrigerators, toaster ovens, and microwaves. But, the thing is… I find myself growing sick of microwaved oatmeal type things. And since I am a lactard (lactose intolerant), have been since I was able to eat solid food, I have never really gotten in the habit of eating milk and cereal for breakfast (yes, I know, there are now such things as lactose milk and pills, but still). Plus, I find I need some sort of protein in the AM to get me going! So, hence, therefore, and so on, Frittuffins! If I can’t wake up in enough time to make eggs to order for breakfast, I’ll just have these little eggs-to-go…
So, lately, every Sunday, I’ve been whipping up a different batch of frittuffins to take to work for breakfast for the week. Just as for regular frittatas, I’ll throw in whatever I have in the refrigerator. Last week it was portobello mushrooms, spinach, bacon, and cheddar cheese. This week, though, I added celeriac, red onion, a garlic green or two, and some leftover grilled queso fresco. After adding in some delightful farm-fresh eggs, the frittuffins were set to go! Of course, like soufflés, while they rose beautifully in the oven, they collapsed as soon as they were out…
But, they were still delicious! Even if they were slightly hilarious looking…
Celeriac, Onion, and Queso Fresco Frittuffins
- small celeriac, diced
- 1/4 red onion, diced
- 1 garlic green, chopped
- 1/2 cup queso fresco, grilled and diced
- 6 eggs, beaten
- olive oil
To begin, preheat the oven to 350°. Next, heat a tablespoon or so of olive oil in a skillet over medium heat. Once the pan and oil are hot, sauté the red onions and celeriac until cooked through and slightly crispy. Add in the garlic greens for a minute to quickly combine, and then remove from the heat. While that is cooling, mix the eggs with a bit of salt, pepper and paprika (just enough to season the eggs). Then, add the diced cheese and the celeriac and onion mixture to the eggs and pour into the individual muffin cups.* Place the muffin tin in the oven, and bake for 10-15 minutes, until frittuffins are cooked through; they’ll be very puffy and will have risen just like a soufflé. Take them out to cool and, once cooled, wrap them individually in plastic wrap, and place them in a Ziploc. To reheat them each day, just place them in the toaster oven for about 5-10 minutes at 300°, and they turn out perfectly!
*The first time I tried this, I failed to use muffin cups… and, well, let’s just say they stuck horribly and the muffin tin hasn’t been the same since. I found some reusable silicon muffin cups that work amazingly well, but, if you don’t have those, I think the metallic muffin cups would be best.