Tuesday, February 24, 2015

Broccoli and Cheddar Mini Frittatas

Yum
Have you heard of Dibs?
No, it isn't a candy.  It's when you lay claim to something, like I have dibs on that leftover pizza in the refrigerator.  It's like you are claiming it for yourself and no-one else can touch it.  In our house, calling dibs isn't enough.  You have to actually write your name, in permanent marker, on said item,  possibly even setting a mouse trap on said item.  Well, not really, but I am sure one of us in the house has thought about doing that.  Now that you get the idea of dibs, do you know what dibs is Chicago style?  Dibs is a Chicago tradition.  It's the idea of reserving the street parking space that you have shoveled out after a heavy snowfall.  One marks the spot with just about everything but the kitchen sink, although that may have been used to.  Chairs, strollers, laundry baskets, ladders, religious statues, just about anything you can move is piled into the space to reserve your snow free spot for later.  The idea is that no-one would dare remove your stuff to park their car in the spot.  After all, putting your car there is kind of a giveaway as to who took the spot.  It causes all kinds of upset in the city!  So funny to see all the comical items people use to save the spot.  I totally get it! When you have to shovel to get your car out, you soooo don't want to give it away, so you just call dibs.  Ingenious really!  I am hoping that calling dibs any more this season is over.  Snow be gone!

Check this out...
Here's a really easy mini frittata recipe made in a mini muffin tin.  
You will want to call dibs on these babies!


Mini Broccoli and Cheddar Frittatas are delicious!
Make them for breakfast or dinner!
Or, make them and freeze them.  Just pull them out of your freezer and reheat in the microwave for a fabulous, quick breakfast!  I am thinking you are going to need to call dibs on them the night before!




adapted from Martha Stewart
Ingredients:
butter for mini muffin tin
4 eggs
3/4 cup half and half
1/2 tsp salt
1/4 tsp pepper
1 cup chopped, fresh broccoli
1/2 cup shredded cheddar
Directions:
Preheat oven to 350 degrees.  Butter a mini muffin tin.  In a large bowl, whisk the eggs.  Add half and half, salt and pepper.  Whisk until combined.  Stir in the chopped, fresh broccoli and shredded cheddar.  Fill each muffin cup halfway with the egg mixture.  Bake at 350 degrees for 20 minutes.  Let sit for 5 minutes.  Run a knife around each frittata and lift out.  Serve or freeze for later use.

Each frittata is full of broccoli and cheddar cheese!
No crust, so it's easy on the waistline!
I call dibs!

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Celebrate the little things that make life sweet!
Christine


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