Recipe: Mini Frittatas

mini frittatas


It has been a BIG week around here. Picky Princess started Kindergarten today. I felt like maybe I should be teary about it, but honestly she’s so ready and so excited about life and wants it so badly, it’s hard to be anything but excited for her. Foodie Baby did not agree and cried her heart out saying goodbye to big sister. Apparently I’m not a fun alternative.

IronSister also had her baby! I think I’m going to refer to him as baby Braveheart until I come up with something better. IronSister asked me to be with her when she had the baby, which was an incredible honor, and also the most terrifying experience of my life. In the fastest lightning few hours, tiny Braveheart joined us, 6lbs 2oz of perfection. I have been desperate to cuddle him as much as possible so I keep cooking and baking so I can call and say, oh I’m just going to drop off some muffins…be right over. She’s happy. I’m happy. My kids seem like teenagers compared to him.

All this excitement led to one of the yummiest kitchen inventions ever created in my kitchen! They are easy, healthy, delicious. So basically: check check check. If you need ideas for dinner, give this a try.

Mini Frittatas

2 large potatoes, shredded

3 tbs extra virgin olive oil, plus more for muffin tins

4 eggs

2 sundried tomatoes, finely chopped

1/2 cup crumbled feta

1/2 orange pepper, finely chopped

sea salt

Directions: Heat olive oil over medium heat in a large frying pan. Preheat oven to 350. Saute potatoes in oil until soft, about 15 minutes, stirring often. In a separate bowl, mix all other ingredients(just a bit of sea salt, the feta and sundried tomatoes add lots of flavor). Dump potatoes into other ingredients and stir to combine. Grease 2 muffin tins with olive oil. Scoop potato/egg mixture into muffin tins, filling them about 3/4 full. Bake for about 20 minutes until eggs are cooked through. Let cool for 5 minutes and loosen edges to scoop out. Serve at any temperature!


7 Comments (+add yours?)

  1. honesttofoodness
    Sep 04, 2011 @ 11:01:17

    Congrats on her 1st kindergarden class and the new addition to the family.

    Thanks 4 this great and simple recipe. Will def. give it a try!


  2. Auntie Rosie
    Sep 09, 2011 @ 09:36:51

    you know, of course, what Braveheart meant to UB???!! Does this mean he is a little UB? I think so….at least in my mind!!!! AR


  3. jennifergant
    Sep 09, 2011 @ 14:28:26

    We’ve had something similar for breakfast on Christmas Day the last few years. Little mini omelettes made in muffin tins. We love them.


  4. anon
    Sep 09, 2011 @ 20:52:30

    Hello Fig&Fennel,

    I came across this:

    Was wondering if this is the same person as the one holding a logo contest for the same named blog 🙂


  5. Katie Haggard
    Dec 06, 2011 @ 20:56:11

    Alison! Just reading your blog…I saw a post on Facebook so I thought I’d take a read, this post made me smile because my baby boy is known as baby braveheart too (he was named that after being diagnosed with Hypoplastic Left Heart)- for different reasons than your nephew’s but baby braveheart nonetheless. So they should be friends:) We even have blue wristbands with braveheart on them (like the yellow live strong ones)…I should get you one:)

    Katie (couzens) Haggard


    • figandfennel
      Dec 06, 2011 @ 20:59:20

      Amazing!! They MUST be friends! I followed bits of your story via my mom. Absolutely incredible, I cannot even imagine the stress of terror of being concerned about your baby, surgery, hospital stays…so incredible. He is a little braveheart. We should connect!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: