Monday, August 2, 2010

Bothersome Baby Brunch: Ham and Tomato Mini Frittatas

My good friend, Carol, is on her way to Hawaii as we speak (I know – we hate her). She’s headed there for her first grandchild’s christening. OK, it’s not a ‘christening’. It’s a New Age, hippy-dippy, nondenominational, waterside, baby-blessing (but ‘christening’ is so much easier to write). Either way, she’s thrilled. Of course, she’s been there two weeks out of every month since the baby was born (and she wonders why she’s always tired), so you would think the ‘new’ would wear off after a while, wouldn’t you?

Anyway, a couple of nights before she left, she casually said, “I meant to ask you: could you come up with a recipe for me? We’re doing a brunch for 30 people after the waterside baby blessing. Oh, and I leave day after tomorrow, so there’s not much time.” (Some days I really don’t care to be the food and entertaining expert of the group, you know?)

Luckily, the day in between was Sunday, so I had some free time to kill (yeah, right). She wanted something egg-y that could be done ahead of time and could be used as finger food. On top of all that, it also had to be fairly easy to make because everyone’s hands would be a little full, what with a newborn to look after and thirty guests and all. (Anything else? Want me to solve world hunger for you too while I’m at it?)

So that’s what I set out to do: easy, egg-y, finger food. What I came up with was a ham and tomato mini frittata. I think it fills the bill pretty nicely.

I tried desperately to figure out a way to crisp up the ham and use it as the shell, but I didn’t have any luck. When I used just the ham, the egg bled through and you couldn’t get it out of the muffin tin. I tried baking the ham first, then setting it inside a paper liner, but that didn’t get anywhere either. I finally gave up on crispy ham and settled on a paper liner, then lined the liner with ham as well (maybe if I’d had more time).

And evidently the grocery stores in Hawaii don’t stock quite as wide a variety of items as stores here on the mainland do, so I kept to a pretty simple set of ingredients. (Carol loves to tell the story of trying to find smoked salmon while in Hawaii. The clerk said, “You mean, for Jewish?” Turns out, they didn’t have it.) The tomato slice on top helps keep the eggs from being too dry, and the cheese, both in the eggs and on the top, give the whole thing quite a bit of richness.

Personally, I like to eat them warm, but they’d be perfectly fine at room temperature too. And it’s stable enough to make a day or two ahead, stash in the fridge, and just bring back to room temperature on the morning of the brunch. Should be a snap (these are all subliminal directions for the party throwers).

Like I said, being the resident party authority can be bothersome – then again, how could anything be too much trouble for a face like this?

Macy, the Party Girl
Recipe: Ham and Tomato Mini Frittatas

26 comments:

  1. Mahalo, Uncle Scott! Or would that be "Great Uncle Scott"?

    ReplyDelete
  2. They're beautiful..and so is she!! What great thought you put into this. She seems to be a blessed little one!

    ReplyDelete
  3. you mean for Jewish LOL!!
    great pictures, too!

    ReplyDelete
  4. Bravo on an outstanding brunch item. I think it's a stellar idea and it's beautiful. So is the little one. I love the chubby little legs.

    ReplyDelete
  5. I just fell in love with the party girl, but the brunch item is very good looking too!

    ReplyDelete
  6. Macy is not only gorgeous, she's got a great belly too! Love the recipe.

    ReplyDelete
  7. Thanks, Uncle Scott! You're the best. Macy can't wait to try out the recipe.

    Love, Jennifer

    ReplyDelete
  8. Recipe looks great. I make something similar and I love the idea of the tomato on top. Also, loved the story behind this recipe!

    ReplyDelete
  9. Those mini frittatas look CUTE!! And the baby too, lol.

    ReplyDelete
  10. This is a great idea and really adaptable to what you have on hand. Thanks for all the pre-work.

    ReplyDelete
  11. Wow, what an awesome idea! These look delicious =)

    Jax x

    ReplyDelete
  12. You might not like being our resident caterer but those of us who rely on you LOVE IT and you!

    Robin

    ReplyDelete
  13. Correction, it's actually the Daily Special @ foodbuzz. Nice job.

    ReplyDelete
  14. This is a brilliant idea. I've taken to cutting up full-sized frittatas and freezing the slices for an easy and quick microwavable breakfast option, but I love the idea of cooking minis in cupcake papers. - S

    ReplyDelete
  15. Great and simple ~ thanks I have always searched for something that can be easily prepared and shared with many.

    ReplyDelete
  16. Congrats on making the Daily Special, Scott.

    ReplyDelete
  17. Love this recipe! Just found your blog from FoodBuzz and am loving all your great creations!

    You just helped bring my weekly menu to a whole new level! :)

    ReplyDelete
  18. Congrats on the Top 9! Those are gorgeous - the savory mini fritattas and baby Macy!

    ReplyDelete
  19. What a great idea to bake them as mini cupcake fritattas! Love it!!

    ReplyDelete
  20. cute baby!
    really nice - clever idea!

    congrats!

    ReplyDelete
  21. Greeting from Malaysia.
    Love your Blog.
    Nice picture...love so much.

    ReplyDelete