Tuesday, February 14, 2012

Asparagus, Ricotta, and potato frittatas - individual sized!

This has become my fall-back brunch recipe this winter - a perfect way to use leftover roasted potatoes and asparagus, something you can make ahead of time for guests, and, using muffin tins to bake them instead of the greasier cast-iron skillet-sautee method, even kind of...light. For something made of eggs and cheese, anyway :) I happen to use cream cheese and ricotta salata because I'm casein-sensitive and these two forms of cheese don't seem to bother me as much, but you could substitute a more flavor-intense cheese, like a nice fresh goat cheese, if you like.

Gluten-Free Baked Frittata Cups with Asparagus and Ricotta


· 1 medium to large russet potato

· 1 Tbsp. cooking oil (I use Safflower)

· 4 large eggs

· 2 Tbsps. milk

· 2-3 asparagus spears (or some other vegetable), finely chopped (I use a mandolin)

· 2 Tbsps. cream cheese

· 1/4 cup shredded cheese (I use a sheep's milk ricotta salata)

· Salt and pepper to taste


1. Preheat oven to 350°F and grease/spray a six-muffin pan, or else use a silicone pan, which doesn’t require any extra slipperiness.

2. Peel and dice the potato into smaller, 1/4 in. cubes, and rinse to keep from browning (I usually instead toss them liberally with salt and then blanch them in hot water, to give them a little more flavor). If you have leftover potato wedges or little roasted potatoes from the night before, those work here as well - maybe a cup of those.

3. Drain the potatoes well, pat dry with a paper towel, and toss with oil. Then sauté in a skillet over medium heat until well-browned and crunchy. (If you're using leftover roasted potatoes, you can skip this step. You can also broil the potatoes or bake, and I've even used pre-made hash browns here instead. It's a flexible recipe that way!)

4. Beat the eggs and milk until frothy, which is easiest to do in a cup with an immersion blender.

5. Distribute the browned potatoes amongst the muffin cups, then top with small pieces of cream cheese, asparagus, and shredded ricotta salata cheese, and finally pour the egg mixture evenly into the cups and bake until puffed-up and browned on top, about 20-25 minutes. Serve hot.

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