|This is and isn't a photograph of the kind of week I'm having.|
|I should be showing you a lunchbox or something similarly seasonally festive, but fuck it.|
Anyhoo. Mini Ricotta Frittatas! Because the kids started school, and Birdy requested something fun for her lunchbox, and then got to flipping through this sweet book, which we'd gotten a review copy of, and picked out these little egg cups (the fact that all the photographs in the book were of preschoolers did not seem to daunt Birdy in the slightest). They're delicious, and I know, because I ate one, and then right after that I ate another. They're kind of weighty and cheesy, in a good way, as opposed to dry and fluffy. Two, cold in a thermos, makes a perfect lunch for her, and would really make a perfect lunch for anyone. I'm going to try doubling the recipe and baking it in a springform pan for dinner.
Mini Ricotta Frittatas
This is adapted from the recipe for “Spinach and Ricotta Egg Muffin Cups” from the book Little Bites. I added dill because it seemed like they were begging for herbs. Also, the book suggested that 2 cups of chopped spinach was 8 ounces, but really it was more like 3 ounces. I chose to wilt the spinach in the pan rather than adding it raw. Another great variation, I'm positive, would be fresh corn kernels and cilantro (which I'm trying next) instead of spinach and dill, with maybe Monterey Jack swapped in for the mozzarella.
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
1 cup whole-milk ricotta (Calabro is the kind I like to use, after extensive research)
¾ cup grated whole-milk mozzarella (I like Polly-O or Trader Joe's)
¼ cup freshly grated parmesan
2 cups chopped spinach (around 4 ounces)
1 tablespoon finely chopped fresh dill (or another herb of your choosing: cilantro, mint, basil, parsley, chives, or a lesser amount of thyme or marjoram)
½ teaspoon kosher salt
Heat the oven to 350 and grease 8 of the wells in a standard muffin tin.
Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute.
In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the spinach mixture, the dill, and the salt and pepper, and stir well. Season this aggressively. If you're too shy to taste it raw (fair enough), microwave a tiny bit and check for salt.
Divide the mixture in the muffin cups (I used an ice cream scoop, but a 1/3-cup measure would work well), and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate--or try a little of both.