A friend and I were exchanging notes the other day about how to change up breakfast for our families. We’d both banned cereal from the house; cost was a big factor, amplified by how quickly it disappeared. Not only was it for breakfast, but I’d hear the tell-tale sound of cereal hitting the bowl after school or (and?) at 9 p.m.
I thought of our conversaion when I tried a recipe for “Grab ‘n Go” frittatas. I adapted TheKitchn.com’s Megan Gordon’s recipe, which used kale and goat cheese. One of the great things about a frittata is that it’s an easy way to use up greens and lettuces as they start to wilt. And you can change the cheese to anything that is likely to melt. (I ran across Gordon’s recipe in the Milwaukee Journal Sentinel’s Wednesday Food section, 2/19/14)
Grab ‘n Go Frittatas
8 or so ounces salad mix of baby lettuces, sliced carrots, and cherry tomatoes
3 to 4 tablespoons butter
12 large eggs
salt and pepper to taste
1/3 cup shaved Parmesan cheese
1 cup medium-sized croutons
Preheat oven to 350 degrees.
Melt most of butter in non-stick skillet, saving the rest for greasing the muffin tins. Toss in the salad mix and sauté until wilted. Set aside from heat.
In a medium to large bowl, beat the eggs and add salt and pepper. Add sauté mixture and croutons.
Grease two six cup muffin tins with remaining butter. Divide egg mixture evenly among the muffin tins. Put the cheese on top of each frittata.
Bake until the center is firm, about 25-30 minutes. Best served warm or room temperature, but can be refrigerated up to week and reheated in the microwave.