Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
Easter Sunday is right around the corner and if you’re looking for a quick, easy and delicious appetizer this Mini Spinach, Pancetta and Cheese Frittata recipe is it! You can make these ahead and serve them room-temperature or cook them right before your guests arrive. Either way, you will not go wrong.
I used my @PerfectResults Premium Non-Stick Bakeware 48 cavity mini-muffin pan and served these at a baby shower. Then, I garnished the platter with edible flowers and a sprig of rosemary to give a pop of color.
Mini Spinach, Pancetta and Cheese Frittatas
Ingredients:
1 5 to 6 ounces pancetta, such as Primo Taglio, Columbus or Boars Head
1/2 large onion, diced
1 TBSP olive oil
12 medium to large size eggs, room temperature
1 1/2 cups sharp cheddar cheese, shredded such as Kraft or Lucerne
2 to 3 cups spinach, fresh or frozen
Leaves from 2 to 3 sprigs of fresh thyme
1/2 tsp ground pepper
1/2 tsp crushed red pepper flakes
1/3 cup parmesan cheese, grated or shredded
Directions:
Preheat oven to 350 degrees F. Use cooking spray to grease your mini muffin pan. Set aside.
In a large bowl, use a whisk or mixer to beat eggs until light and frothy about 6 minutes. Add the cheese and stir to combine thoroughly. Set aside.
In a medium size sauté pan heat the olive oil over medium heat until hot. Add the pancetta and onions. Cook until the onions are translucent and the pancetta is lightly browned about 7 to 8 minutes. Add the spinach (if you use frozen spinach, make sure it is completely thawed and all the water is pressed out. I put the thawed spinach in a colander and squeeze it out using my hands until all of the moisture is gone. Then, add the spinach to the sauté pan and combine thoroughly. If you use fresh spinach, you’ll need to double the quantity since it will shrink down. Cook the fresh spinach in the sauté pan for 3 minutes until it wilts down). Remove the mixture from the heat and let cook for 5 minutes.
Add the cooled spinach mixture to the eggs. Then, add the fresh thyme, ground pepper and red pepper flakes stir until completely combined.
Use a spoon to ladle the mixture into the sprayed muffin tin about 3/4 full. Do not overfill. Top each with the parmesan cheese. I had enough batter for about 40 mini frittatas.
Cook for 15 to 18 minutes until the edges of the muffins are lightly browned.
Remove from the oven and let cool about 5 minutes. Use a sharp knife to glide around the outside of the muffins until you can gently remove them.
Serve immediately or place them on a serving platter and cover if you’re making them ahead. You can also put them in an air-tight container in the refrigerator if you are making them ahead. Serve within 6 to 8 hours.
Jill's Cooking 