Category: Breakfast

Italian Mini Frittatas

Posted on by Carfagnas Market
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 cup finely diced onion
  • 1 clove garlic, minced
  • 4 ounces baby bella mushrooms, chopped small
  • 2 tablespoons chopped parsley
  • 8 large eggs
  • 1 cup half-and-half
  • 4 ounces fontina cheese, grated or diced small
  • 4 tablespoons fresh grated Parmesan cheese
  • Fresh basil leaves and cherry tomatoes for garnish

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with 1 tablespoon olive oil, including the top of the pan. Set aside.

Place a large non-stick skillet over medium heat, adding the remaining 1 tablespoon of olive oil. Add the diced onions, minced garlic, 1/4 teaspoon of salt, stirring to combine, cooking for 2-3 minutes until soft. Add the chopped mushrooms, 1/4 teaspoon of salt, cooking for another 2-3 minutes. Turn off the heat, allow to cool. When cool, stir in the chopped parsley. Divide the mixture among the 12 muffin cups, about 1 tablespoon in each muffin cup. Top the mixture with the grated fontina cheese, about 1 tablespoon per each muffin cup. Set aside.

In a 4-cup liquid measuring cup, add the eggs, whisking to combine. Add in the half-and-half, and 1 teaspoon salt, whisking to combine. Pour the egg mixture evenly over the filling in each muffin cup, filling to nearly the top. Sprinkle each with a small amount of grated Parmesan cheese.

Bake the frittatas for 18-20 minutes until puffed and lightly browned on top. Cool in the pan for 5 minutes, using an offset spatula to remove the frittatas onto a serving platter. Garnish with fresh basil and halved cherry tomatoes. Serve warm or at room temperature.

Featured Market Ingredients:

  • Carfagna’s Olive Oil
  • Fresh Eggs
  • Baby Bella Mushrooms
  • Fontina Cheese
  • Parmesan Cheese
  • Fresh Basil

Frittata is a type of Italian omelet that has been a staple in the country’s cuisine for centuries. Originating from the region of Naples, frittata is a dish that has been adapted and changed over time to create a range of variations that are popular all over the world.

Frittatas are a great way to serve eggs for breakfast or brunch. These are individually baked in a muffin pan so everyone gets their own. Perfect for breakfast with the family or brunch for a crowd.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Summer Black Truffle Scrambled Eggs

Posted on by Carfagnas Market
  • 2 tablespoons unsalted butter
  • 6 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons finely grated Parmesan cheese
  • Shavings of black summer truffles, to your preference

Using a nonstick pan over medium-low heat, add the butter to the pan. Let the butter melt for about 1 minute. Swirl the butter to coat the bottom of the pan.

Meanwhile, whisk the eggs in a medium bowl until well mixed but not frothy. Pour the eggs into the skillet with the melted butter. Sprinkle in the salt and the Parmesan cheese. Use a rubber spatula to pull through the eggs, or to gently stir the eggs until they are just set, about 2-4 minutes.

Transfer the eggs to serving plates. Top with the shavings of black truffles. Serve warm with toast.

Makes 2-3 servings

Summer black truffles are harvested from May through September. Black and nubbly on the outside, with pale flesh, ranging from cream to grey as the truffle matures. They are more delicate in flavor than winter black truffles. Julienne or shave thinly to add to salads, eggs, pasta, or to a gorgeous grilled steak. The truffles are best served raw or slightly warmed to protect their delicate flavor. 

Truffles are all about the aroma. When sliced over eggs, the heat lifts the scent to the diner’s nose. Enticing the diner to wait no longer, but to dig in to enjoy the gift of the summer black truffle. A glass of prosecco is also a nice accompaniment.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey