Orange Olive Oil Cake

For my 500th blog post I give you this simple Orange Olive Oil Cake. So easy to make, but a big flavour bomb! I have barely turned my oven on all summer, but this one called out to me, and I had to try it. And . . . rave reviews! If cake at breakfast is your thing, then this is the one for you, but it’s good anytime. It’s so easy – combine the liquids, add to the dry, bake. Eat. Yum. (You will need some kind of device to zest the orange – a microplaner, part of your grater, or an official zester; I prefer the microplaner.)

This cake is super moist, and super flavourful thanks to all the lemon zest. And the olive oil seems to pair really well with the citrus.

My oven is a gong show, and I never know when it’s going to heat up or cool down, so I do my best to guess (one of the reasons I haven’t been baking much lately). For me this was done almost 15 minutes before the suggested bake time because my oven was so hot – and it still turned out great! So if you are a newer baker, or have a really unpredictable oven like mine, this recipe seems to be a no-fail one.

I ate and gave away a lot of this cake, and then I froze a portion. It’s so nice to have something in the freezer that you can pull out when you need it!

I found the recipe on this website (thank you), based on a recipe that originates with Jim Lahey. I use his amazing pizza dough recipe, and my bread recipe also comes from him.

What you need:

  • 1 cup sugar
  • 2 large eggs
  • zest of 2 navel oranges (I used very large oranges)
  • 1/4 cup fresh orange juice
  • 2/3 cup whole or homogenized milk
  • 3/4 cup extra virgin olive oil
  • 1 & 1/3 cups all-purpose flour (about 155 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt or 3/4 teaspoon kosher salt

What you do:

  1. Prepare an 8-inch cake pan by cutting a round piece of parchment paper to place in the bottom. Preheat the oven to 350°F (176°C). Place the rack in the bottom third of the oven.
  2. Place the flour, baking powder, baking soda and salt in a large bowl, then mix it together.
  3. In another bowl combine the sugar, zest (I use a microplaner to do this), eggs, orange juice, milk and olive oil.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined, scraping the bottom and sides to make sure all the flour is incorporated; it might seem a bit weird, but it’s okay to have some lumps.
  5. Pour the batter into the cake pan. Bake for 45-50 minutes, at which time the top should be browned and a cake tester should come out mostly clean. (Note – I put the cake pan on a baking sheet because I thought it might spill over – it didn’t though! Whew.)
  6. Let the cake cool for 5 minutes. Run a knife around the edges of the pan and then turn the cake onto a cooling rack.
  7. Enjoy!

The Best Blueberry Muffins

blueberry muffins - trustinkim.com

“These are the best muffins I have ever had,” is how my guy responded to these blueberry muffins. They might not look like the best blueberry muffins, but they are! They are really light and fluffy, with a hit of lemon and a crunchy cap. The trick to successful muffins is not over-mixing the batter, which will cause you to have a dense muffin. Another trick – bake them as soon as the batter is in the muffin tins so they don’t lose any of their leavening.

I made a few minor changes to this recipe: I used the zest of a whole lemon instead of half, and I added the baking powder and baking soda a bit later in the process to avoid over-mixing it. For the Turbinado sugar topping I used a bit less than the suggested 3 tablespoons, and it still gave a nice crunch.

If you are using frozen blueberries you should leave them in the freezer until you are ready to add them.

Makes 9 muffins. They are the very best the day they come out of the oven, but warmed up with a bit of butter in the next few days they were quite good too.

What you need:

  • 5 tablespoons unsalted butter
  • 1/2 cup sugar
  • zest from 1/2 a lemon (finely grated, only the yellow outer peel)
  • 3/4 cup plain yogurt 
  • 1 large egg
  • 1 & 1/2 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/4 to 1 & 1/2 cups blueberries, fresh or frozen 
  • 3 tablespoons Turbinado (sugar in the raw) sugar

What you do:

  1. Prepare your muffin tins by lining 9 of them with paper liners, and then spray them with baking spray. Preheat the oven to 375°F.
  2. Melt the butter then pour it into a large bowl. Whisk in the sugar, lemon zest, yogurt and egg until smooth.
  3. My method of adding the dry ingredients goes like this: add one cup of the flour and stir it in until there are still some clumps. Now combine the remaining half cup of flour with the baking powder, baking soda and salt. Very lightly fold this mixture into the batter, until it it is mostly mixed, with a few lumps.
  4. Fold the berries as little as possible. You should now have a very thick batter, especially if you just added frozen berries.
  5. Divide the better between the 9 muffin cups. Sprinkle each muffin with a bit of Turbinado sugar. 
  6. Bake for 25 to 30 minutes. I started watching mine after 20 minutes (my oven is a little wacky, and it is difficult to keep a steady temperature.) The muffins will look golden when they are done. Test them by inserting a toothpick in the middle; if there is any batter sticking to the toothpick let them bake a few minutes longer.
  7. Let the muffins cool in the pan for about 10 minutes, then move them to a cooling rack.

Fig & Anise Bread

fig and anise bread - trustinkim.com

The other day my sister was lamenting the fact that Terra breads had closed during the pandemic because she was craving their fig and anise bread. So I said, “Why not bake it yourself?” 

My sister wasn’t really into that idea, so I decided to give it a whirl, and it ended up being quite awesome!

I used my super easy no-knead bread recipe, and added figs and aniseeds to it. It was really delicious, and I only made one modification to my first try – more aniseeds. I thought that one tablespoon would have been more than enough, but it was actually quite a mild flavour. So I upped the amount in the next batch.

After I made the bread, my guy was quite jealous that it was going to my sister, so I ended up cutting off a portion for him – gotta try to please everybody! I have more friends who are fanatics about this bread, so I look forward to making more loaves to share with them.

If you give this recipe a try, please do let me know in the comments if you enjoyed it! The comments let me know if there’s anybody out there who is interested in my recipes.

This bread is lovely with a little bit of butter, cream cheese or goat’s cheese. 

If you have a hard time finding anise seeds, you can buy them in store in Vancouver or online at Gourmet Warehouse.

What you need:

  • 3/4 cup dark rye flour (or whole wheat, or only white flour if that’s what you have)
  • 2 & 1/4 cups white flour
  • 1 & 1/4 teaspoons salt
  • 1/4 teaspoon yeast
  • 1 & 1/2 tablespoons whole aniseed
  • 1 cup chopped dried figs
  • 1 & 1/2 cups room temperature water

What you do:

  1. Combine the flours, salt, yeast and aniseeds in a large bowl and mix them together.  Add the water and mix it in with a spoon, adding the figs part way through the mixing. You will end up with a shaggy, sticky dough.
  2. Cover the bowl with plastic wrap or a lid, and let sit for 12-18 hours in a warm-ish place, and out of direct sunlight. The dough should about double in size and become dotted with bubbles. If your house is a little on the cooler side you will likely need the longer rising time. 
  3. Cut a large piece of parchment paper and place it on a countertop where it can sit undisturbed. Coat the parchment paper with a bit of oil using your hands, then turn the dough out onto the parchment paper. Sprinkle the surface of the dough with flour. Cover the dough loosely with some plastic wrap or a kitchen towel. Let the dough sit for 1-2 hours, until it has doubled in volume.
  4. About 1/2 an hour before you want to put the bread in the oven, set the temperature to 475°F  and place your baking pot on a rack in the lower third of the oven. Let the pot heat up, and when the oven has reached 475°F, remove the pot from the oven. Pick up the dough by gathering together the corners of the parchment paper. Carefully (remember the pot is smoking hot!) place the dough (still on the parchment paper) into the pot. I cut away any really long bits of parchment that are sticking out of the pot.
  5. Put the cover on the pot and bake for 30 minutes while the bread forms its nice thick crust. Remove the lid from the pot and continue to bake for 15-20 minutes more.  The bread should become a deep brown when it is done, and if you tap on it, it should sound hollow.  Remove the pot from the oven, lift the bread out of the pot, remove the parchment paper, and place the loaf on a rack to cool. It needs to cool for about 1/2 an hour before slicing.
  6. Enjoy!

fig and anise dough rising -trustinkim.com
dough after the first 12-18 hours

fig and anise dough - trustinkim.com
dough after second rising

fig and anise loaf - trustinkim.com
the loaf, fresh out of the oven

 

Rye Bread, like Oma made

Rye Bread - trustinkim.com

My Oma made the best bread. Nobody that I know of in my family ever learned quite how to make her bread the way she did. I’ve tried a number of times to recreate it, including baking it in a brick oven once like she did sometimes. This is the closest I’ve ever gotten to making bread that tastes like hers, and I think the potato water is a big part of that. Also the method of baking it in a lidded dish helps to create that nice dark crust.

This is a version of the popular no-knead bread making method. I added the potato water to make it more like Oma’s bread. No-knead bread is super easy to make, and so delicious. Now that my favourite local bread bakery (Terra Breads) has closed due to the pandemic, I’m making this bread regularly.

The potato water adds some flavour and gives the bread a nice texture. To make potato water you can boil some potatoes ahead of time for another meal, then save the cooking water in the fridge until you want to make this bread. Just bring the potato water to room temperature before mixing the dough.

I used a lidded baking dish for this, my le Creuset French oven. At other times I’ve used a Romertopf baker. I imagine a casserole dish with a lid could work too. You could bake it without a lid too, which I haven’t done with this recipe yet.

What you need:

  • 3/4 cup dark rye flour
  • 2 & 1/4 cups white flour
  • 1 & 1/4 teaspoons salt
  • 1/4 teaspoon yeast
  • 1 & 1/2 cups room temperature potato water

What you do:

  1. Combine the flours, salt and yeast in a large bowl. Add the potato water and mix it up. You will end up with a shaggy, sticky dough.
  2. Cover the bowl with plastic wrap or a lid, and let sit for 12-18 hours in a warm-ish place, and out of direct sunlight. The dough should about double in size and become dotted with bubbles. If your house is a little on the cool side you will likely need the longer rising time. 
  3. Cut a large piece of parchment paper and place it on a countertop. Coat the parchment paper with a bit of oil using your hands, then turn the dough out onto the parchment paper. Sprinkle the surface of the dough with flour. Cover the dough loosely with some plastic wrap or a kitchen towel. Let the dough sit for 1-2 hours, until it has doubled in volume.
  4. About 1/2 an hour before you want to put the bread in the oven, set the temperature to 475°F  and place your baking pot on a rack in the lower third of the oven. Let the pot heat up, and when the oven has reached 475°F, remove the pot from the oven. Pick up the dough by gathering together the corners of the parchment paper. Carefully (remember the pot is smoking hot!) place the dough (still on the parchment paper) into the pot. I cut away any really long bits of parchment that are sticking out of the pot.
  5. Put the cover on the pot and bake for 30 minutes while the bread forms its nice thick crust. Remove the lid from the pot and continue to bake for 15-20 minutes more.  The bread should become a deep brown when it is done, and if you tap on it, it should sound hollow.  Remove the pot from the oven, lift the bread out of the pot, remove the parchment paper, and place it on a rack to cool. It needs to cool for about 1/2 an hour before slicing.
  6. This bread has no preservatives, so if you don’t use it up by the second day, it should be refrigerated frozen.

Potato Pizza

potato pizza - trustinkim.com

This pizza is surprisingly good!

I’ve been hearing about potato pizza from my guy for a long time, and to be honest, I wasn’t really interested. For a long time. But I gave it a try recently, and it was actually really good! And then he asked if we could have it a week later for his birthday dinner, so I knew it was a winner. 

This is not the type of pizza that I am used to: no sauce, just salted potato slices and onion tossed in olive oil, and some rosemary and Pecorino cheese. But really good! I love the thin crust and the crispy edges on the potato!

I looked at a lot of recipes to figure out what to do here, and went to a local Roman pizzeria in Vancouver to try theirs. I mainly followed the instructions in Smitten Kitchen’s recipe, but the Pecorino was my addition. The grocery-store-bought Pecorino wasn’t the best, so I’d say to splash out  on a cheese from a fromagerie/cheese shop if you can. A good substitution would be a nice Parmesan, or you could leave it without any cheese.

I’m leaving some of the amounts kind of vague here. You know how much pepper or rosemary you want on your potato pizza, right? If not, just play with it and see what works best for you!

If you don’t want to make your own pizza dough (although once you’ve tried this one you might find you love that it is easy and tasty) the Whole Foods dough is quite good.

What you need:

  • pizza dough (try this no-knead method) 
  • 4 teaspoons sea salt
  • a few Yukon gold potatoes (I used 2 smallish ones for one pizza)
  • 1 small onion, sliced
  • freshly cracked black pepper
  • olive oil
  • fresh rosemary, chopped
  • Pecorino cheese

What you do:

  1. At least half an hour before assembling the pizza, and up to a few hours before, peel and slice the potatoes. They should be sliced as thinly as possible; if you have a mandoline, this is the perfect time to use it. If not, try to cut the slices thinly and uniformly. Place them in a bowl of water with the salt, and let it sit until you are getting the pizza ready for the oven.
  2. Preheat the oven to 260C/500F.
  3. Drain the potatoes and use a clean kitchen towel to dry them. Toss the dried potatoes with some olive oil, pepper and rosemary.
  4. Pour a bit of olive oil onto a baking pan and spread it around with your fingers.
  5. Use your olive oil covered hands to form the crust into the pan, pushing it around until it is a somewhat uniform thickness.
  6. Spread the potatoes around the top of the dough, overlapping slightly. If you’re a cheese lover you can sprinkle a bit on now, or wait until it is baked.
  7. Bake for 15-25 minutes, depending on the thickness of your crust. The pizza will become crispy and somewhat browned. 
  8. Add a sprinkling of cheese before serving. My pizza cutting tool of choice is my clean kitchen scissors, so use those if you have them.
  9. Enjoy!

Delicious and Easy Pizza Dough

no knead pizza dough - trustinkim.com

The title says it all – this pizza dough really is delicious and easy. All you need is some time, but most of it is the planning ahead kind of time. You just need to mix up the ingredients and wait. We ate pizza twice this week – once when the dough sat in the fridge for two days, one after four – and the second round was even better! So if you can plan that far in advance, I recommend the three to four day ferment.

The most difficult part about making pizza dough at this time in history (Covid 19 times) is sourcing flour and yeast!  I happen to have half a jar of yeast in my fridge from “before,” and managed to find some flour recently – lucky me!

I’m not going to suggest toppings at this time, but I will say that it seems best when the toppings are minimal, as things get a bit mushy on pizza if there’s too much moisture on top. So a few well-chosen ingredients will be amazing on here. The one in the photo is just a simple tomato sauce with Mozzarella, but we also had a potato pizza, which was surprisingly good.

This is a Jim Lahey recipe, the guy who made this no-knead method so well known.

The recipe makes enough for four medium-sized hand-stretched pizzas. If you want a thin crust pizza it makes four large pizzas.

What you need:

  • 500 grams (3 & ¾ cups) all-purpose flour, plus more for shaping the dough
  • 1 gram (1/4 teaspoon) active dry yeast
  • 16 grams (2 teaspoons) fine sea salt
  • 350 grams (1 & ½ cups) water

What you do:

  1. Combine the flour, yeast and salt in a bowl.
  2. Add the water (room temperature) and mix it in until it is fully combined.
  3. Cover the bowl with a lid or plastic wrap. Let the dough sit on a counter for about 18 hours. It could take longer if it is in a very cold room, but less if it is very warm. When it has about doubled in size you will know it is ready.
  4. At this point the dough is ready to use, but I think the tastiest pizza crusts are made with dough that has sat in the fridge for a few days. So go ahead and skip to step #7 if you want to make pizza today.
  5. Cut the dough into four equal pieces and wrap each in plastic wrap. Refrigerate for a few days. You could even freeze a ball or two for a few weeks.
  6. Take the pizza out of the fridge a few hours (minimum 3 hours, but longer is okay too) before you want to begin making it. Unwrap the plastic wrap, put the dough on a plate. Place the plastic wrap on top of the dough, tucking it in lightly so the dough can expand. I like to put a tea towel on top of the dough while it sits.
  7. Heat the oven as high as it will go. Get your toppings ready.
  8. I like to drizzle a bit of olive oil on the pan, but only where the dough will be or it will burn.
  9. Take a ball of dough and press it into the centre, then hold it in your fingers and let the weight of the dough stretch it, turning it as it stretches. Here is a video with some dough-stretching tips, since it’s a bit difficult to describe. 
  10. Place the dough on the baking tray, put your toppings on it, and stick it in the oven. Depending on the thickness of the dough and the toppings you’ve put on it, it could be ready in 5-10 minutes.
  11. Eat it while it’s hot! 

Baked Falafel Loaf with Tarator Sauce

falafel loaf - trustinkim.com

Love falafel, but hate to deep fry? Then this one’s for you!

It’s got all the yummy and protein-y goodness of a falafel, minus the deep frying. It’s super easy to whip up if you’ve got a food processor. It is delicious. (this photo doesn’t do it justice; I’ve made this a number of times, and we end up eating it before I remember to take a photo. So finally I got this shot, not the best, but not nothing.)

I served it with a tomato and cucumber salad on the side, and my guest made it into a pita sandwich – both were delicious! In my opinion it must be served with this delicious tarator sauce, but maybe you have your own favourite.

This recipe came from the awesome cookbook called Taste of Beirut by Joumana Accad. I’ve taken it out of the library so many times and tried a whole bunch of recipes, and I think I finally need to buy this book!

The recipe says to serve at room temperature, but it was also good straight out of the oven. I didn’t change much with this recipe, just the order in which the ingredients are added to the food processor. The most recent batch I made I halved the recipe, using one egg. It was plenty for dinner for two plus leftovers – love leftovers!

What you need for the loaf:

  • 2 cans chickpeas, rinsed and drained
  • 3 large eggs
  • 1/ 2 cup bread crumbs
  • 1 large white onion, chopped
  • 1 cup flat leaf parsley
  • 1 cup cilantro (I like to use the stems too)
  • 1 tablespoon crushed garlic
  • 1/4 cup olive oil
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons cumin
  • 1 teaspoon paprika or Aleppo pepper
  • 1 teaspoon salt

What you need for the tarator sauce:

  • 1/2 cup tahini
  • 1 teaspoon crushed garlic
  • 1/4 to 1/2 cup lemon juice
  • 1/4 to 1/3 cup water
  • salt to taste

What you do for the loaf:

  1. Heat the oven to 375F. Line a loaf pan with parchment paper.
  2. Add the chickpeas, eggs, bread crumbs, onions, parsley, cilantro and garlic to the bowl of the food processor and process until the mixture becomes doughy.
  3. Add the baking powder, seasonings and olive oil and process again until all the ingredients are combined.
  4. Spread the mixture into the lined loaf pan and even out the top surface a little.
  5. Bake for about 35 minutes, then check to see if it is done; mine needed more time. You will know when it is done if a knife inserted in the centre comes out pretty much clean.
  6. While the loaf is baking you can make the sauce.

What you do for the sauce:

  1. Mix the garlic in with the tahini.
  2. Add a little bit of lemon juice and mix well. Add lemon juice and water a little at at time until the sauce is creamy but not too runny.
  3. Add salt to taste.
  4. Enjoy!!

parchment paper 1 - trustinkim.com
fold parchment paper in the bottom of the pan

parchment paper 2 - trustinkim.com
open the parchment paper

parchment paper 3 - trustinkim.com
Fill the parchment paper with falafel

 

Savoury Cheddar Muffins

savoury cheddar muffins - trustinkim.com

A new favourite! These savoury muffins were super delicious fresh out of the oven, served with a nice bowl of soup. They have cheddar, spinach and spring onions in them, and they are nice and light. They also work well as a breakfast or snack muffin.

Of course they were best eaten fresh out of the oven, but I heated one up the next day and that one was really good too! I’ve got a few in the freezer for when I need a last minute addition to a meal. 

I found the recipe on myfussyeater.com, and only changed a few things: I omitted the red peppers, and I added a bit of salt to the tops of the muffins. As well, I never buy self-raising flour, so in my version printed below I have included ingredients to substitute for self-raising flour. The recipe called for medium eggs, and I only had large so I used those – seemed a fine substitution to me. Also, I didn’t have quite enough butter so I topped it up with olive oil. I used more spring onions than the recipe indicated.

What you need:

  • 2 eggs
  • 1/2 cup (150mL milk)
  • 1/2 cup (150mL) butter, melted
  • 2 cups grated aged cheddar
  • 3 spring onions, chopped
  • 2 cups spinach, chopped
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 vegetable stock cube, crumbled
  • freshly ground pepper
  • salt for the top of the muffins

What you do:

  1. Preheat the oven to 350F (180C).
  2. Line muffin tins with 12 liners, spraying them if they are not parchment.
  3. In a large bowl whisk the eggs, then stir in the milk and the melted butter (let it cool before adding it or it will solidify when you add it). Mix in the grated cheese, spring onion, and spinach.
  4. Sift in the flour and baking powder, then add the salt and pepper and the crumbled stock cube.
  5. Hand mix until just combined; I added a little bit more milk because mine seemed way too dry.
  6. Scoop the batter into the muffin tins and crack a little bit of salt on top of each.
  7. Bake for 20-25 minutes. If you insert a toothpick or skewer into the middle of a muffin it should come out dry.
  8. Cool completely before freezing, but enjoy them while they are warm!

Sour Cherry Almond Muffins

sour cherry almond muffins - trustinkim.com

Why have I never made an almond and cherry baked good before? My apartment smelled so wonderful after baking these; the almond smell is dreamy! These muffins are a bit more on the mini-cake side, meaning I don’t think they’re the healthiest muffins I’ve ever made. That’s not to say I didn’t have one for breakfast a few times   . . . and they’re really good with tea!

We ate one of these while they were warm, which is when they are at their best, but they were also great the next day. I froze the rest as soon as they were cool, and they were still really good when thawed.

I found the recipe on this site: Pretty Simple Sweet. The original recipe uses sweet cherries, but I used sour cherries, and I think they pair really well with the almond flavour. I tend to like to balance sweetness with tartness.

The recipe calls for baking the muffins for a few minutes at a higher temperature, then lowering the temperature for the rest of the baking. My oven is really finicky; I have to set it for higher than the required temperature, but then I have to lower it once it is at the right temperature or it will get too hot. So for me this was quite challenging. The good news is, by checking for a light brownness, and then using a toothpick to check if they had baked through, they baked successfully. Yay!

What you need:

  • 1 & 3/4 cups (250 grams) all-purpose flour
  •  2 teaspoons baking powder
  •  1/4 teaspoon baking soda
  •  1/4 teaspoon salt
  • 3/4 cup (150 grams) granulated sugar
  •  1 large egg, slightly beaten
  •  1 cup yogurt (I use 3.5% fat, my homemade recipe)
  •  1/3 cup (80 mL) canola oil
  •  1/2 teaspoon vanilla extract
  •  1 teaspoon pure almond extract 
  •  1 & 1/2 cups (300 grams) cherries, halved and pitted 
  •  1/2 cup sliced almonds, plus extra to sprinkle on top

What you do:

  1. Preheat oven to 425F/220C. Line 12 muffin cups with paper liners; I also sprayed them with baking spray.
  2. Toast the 1/2 cup of almonds in a frying pan or in the oven.
  3. Sift the flour, baking powder, baking soda, and salt into a large bowl. Add the sugar and stir to combine.
  4. Mix the egg with the yogurt, oil, and vanilla and almond extracts in a medium bowl.
  5. Pit and cut the cherries in half. If they are really juicy or if you’re using frozen berries, you can toss them in just a bit of flour to prevent bleeding. Prepare the cherries right before you are going to add them to the batter so that your finished product will look pretty.
  6. Pour the wet ingredients into the dry ingredients and fold the batter with a rubber spatula just until combined. Be careful to not over-mix, which would toughen the final product. We want nice light muffins. You can expect the batter to be thick and lumpy.
  7. Fold in the toasted almonds and cherries.
  8. Spoon the batter into the lined muffin cups. Sprinkle each muffin with a few un-toasted almonds.
  9. Bake for three minutes, then reduce the temperature of the oven to 375F/190C and bake for 12-17 minutes more. Test for doneness by inserting a toothpick; the muffin should be tender but not wet.
  10. Cool the muffins still in the tins for about 10 minutes, then place the muffins on a wire rack to cool.
  11. Allow the muffins to cool completely before storing in an airtight container. They can be stored on the counter for a day or two, or frozen for a few months.
  12. Enjoy!

Mini Frittata

mini frittata - trustinkim.com

These mini frittata, baked in muffin tins, make the perfect quick breakfast. They can be made ahead and then heated up as needed. If you’ve got any picky eaters in your household they can add whatever they like to theirs, or keep it really plain.

I’ve made frittata before, like this yummy potato one. For this version I altered the cooking method and time, and changed the filling to bacon, roasted red pepper and Parmesan. As I mentioned, feel free to use any fillers you like, just making sure they are not too watery. Tomatoes should be deseeded and drained if you are using them.

For this batch I made a half dozen frittata because I was still experimenting. You can double the amount so you have lots in the freezer – basically one egg per muffin section. Just wait for them to cool completely before putting them in the freezer. I wrapped them in a bit of parchment paper before putting them into a zip-lock bag. If you’ve got a lot of people to feed you probably won’t need to freeze anything, just keep the leftovers in the fridge for up to a few days.

To reheat, just pop one in the microwave until it is heated through – all microwaves work differently, so I can’t specify a time. I like to use the defrost setting. Alternately, you could take it out of the freezer the night before you want to eat it and let it come to room temperature, then pop it into a frying pan for a few minutes. The texture of the reheated frittata is a little bit different than when it made fresh, but still really good. I think these also taste really good at room temperature.

What you need:

  • 6 eggs, preferably free-range
  • 2 tablespoons diced onion
  • 2-3 slices bacon, cooked
  • 1/2 roasted red pepper
  • 2-4 tablespoons grated Parmesan cheese
  • chopped herbs of your choice – I used basil and oregano
  • salt and pepper

What you do:

  1. Grease the muffin tins well.
  2. Preheat the oven to 350F/175C
  3. Fry the onion in a bit of olive oil or bacon fat until it is soft and just beginning to brown. Remove the onions from the heat.
  4. Pat the red pepper dry on a piece of paper towel, then chop it up.
  5. Crack the eggs into a large bowl and beat them with a fork.
  6. Add the onion, bacon, pepper, cheese, herbs, and some salt and pepper. Mix these ingredients in with the fork.
  7. Pour the egg mixture into the prepared muffin tins – I used a ladle for this.
  8. To be safe I put a baking tray underneath the muffin tin in case it spilled over; it did not. Place the muffin tin in the oven and bake for about 10 minutes. The eggs should not be runny on the top, so cook them for a few minutes longer if they are not done
  9. Cool for a few minutes before tipping them out of the muffin tin. They are delicious to eat right away!