Last night I had this swell idea that I’d make brunch this morning, and in a crazy turn of events, I ACTUALLY DID. Amazing, right?
mini ham & goat cheese frittatas (recipe below), english muffins and tomato & cucumber salad
To drink Symphony had her favorite peach-pear juice, and Taylor and I had peach-pear mimosas. This mini-prosecco was exactly the right size for two.
You may have also noticed some fort action going on behind the brunch. Sym spent her morning making a weird, asymmetrical fort (with some help from me) while Taylor played videogames. Typical Saturday stuff!
Mini Ham & Goat Cheese Frittatas
⅓ cup milk
1½ tsp olive oil
1 slice deli ham, diced
1 tbsp goat cheese, crumbled
salt & pepper to taste (ham is already really salty so don’t overdo the salt!)
1. Preheat oven to 350°F.
2. Whisk together eggs, milk, olive oil, ham, salt and pepper.
3. Coat a 6-cup muffin pan with non-stick cooking spray and fill each cup ¾ full with egg mixture. Sprinkle cheese crumbles into each cup.
5. Bake for 20-30 minutes, until frittatas are set and lightly browned on top. I rotated mine after 20 and took them out at 29.
6. To remove from pan, loosen frittatas with a knife and scoop them out of the tray with a spoon or small spatula- DON’T tip them out unless you want hot egg juice splashed in your eye.
Makes 6 mini-frittatas