I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachael Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!
I can’t figure out what it is but our house is crazy at 5:00 PM. I was wondering if anyone wants a job from 5:00 PM until 6:00 PM? This is when I think staying at home is for other people. I have found a trick that works and that is cooking ahead. This week the trick is others are cooking for us. What I have also found is my kids like anything in a muffin tray. I have started trying recipes that fit in the tray and the kids love them. I make mini tacos, quiche, and now frittata nests. Do you have any dinner muffin tin friendly recipes you make…. any help is helpful because it is 5:00 PM every night!
- 5 eggs
- 2 tablespoons flat leaf parsley, chopped
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup heavy cream
- Salt and pepper
- 2 small zucchini
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 leeks, thinly sliced and washed
- 2 tablespoons butter, melted
Pre-heat the oven to 400ºF.
In a medium size bowl, whisk together the eggs, parsley, Parmigiano Reggiano cheese, cream and some salt and pepper. Set aside.
Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.
Baste the inside of each cup of a six-cup muffin pan with some melted butter. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.
Let set a minute before removing. Serve warm.