Last year at this time I was mired in the first trimester of my pregnancy with #2.
With #1, I spent the first three months dizzy, nauseated and unable to eat anything more than toast or the blandest cold cereals. With #2, I thankfully didn’t suffer the same gastrointestinal distresses. But I was exhausted. All. The. Time. Getting dressed to teach my classes was enough to send me back to bed. Bathing #1 made me long for my own hot bath. And working on my dissertation (which I was frantically trying to finish before #2’s appearance)? Without fortifying myself with a hearty dose of caffeine, I couldn’t write a paragraph.
Needless to say, I wasn’t really in the holiday spirit last Christmas. So when my mother asked me what we should do for Christmas dinner, I responded with, “Something easy. Maybe tacos. Or take-out. Someplace has to be open on Christmas.”
Our actual solution was festive, delicious, and less stressful than making a full dinner: Christmas brunch. We had scrambled eggs, orange juice, veggie sausage, and Dad’s Famous Peanut Butter Toast (which is a Major Thing, Worthy of Capitalization in our family). No part of the meal took more than ten minutes to prepare. No one stressed through the Christmas morning rituals because there was still stuffing to assemble or pie to bake.
So this year, even though I’m not miserably pregnant, we decided to keep the Christmas brunch tradition going. We still had veggie sausage and Dad’s Famous Peanut Butter Toast, but this time Mom went out on a limb and made Emeril’s breakfast potato hash, while I decided to make some mini frittatas I’d seen a friend post on Facebook.
Time Commitment: This will take you no longer than 45 minutes, and perhaps as few as 30 if you can wash and chop herbs faster than I can. This is the benefit of mini frittatas rather than one big frittata.
Mess: The worst part is cleaning out the muffin tins. (Am I the only one who finds that process so annoying?) I recommend placing a baking sheet under the frittatas as they bake to catch any potential overflow.
Mom Fails: I do it every time I bake with muffin tins–grease more tins than I have ingredients to fill. Today was no exception. Rather than just clean out the PAM, I just made a couple of very skinny frittatas to fill all the cups.
I made the following modifications from the original recipe. The recipe below reflects these modifications.
- Muffin tin: The original recipe instructs you to bake each frittata in its own little ramekin. But I’m sorry; I’m a real human being with limited cabinet space, not a Southern Living bot in a brick home with columns and a chef’s kitchen. So I used muffin tins. Slightly less elegant, but no less delicious.
- Basil: The original recipe called for fresh parsley. But I know a recipe that just screams for fresh basil when I see it–namely, any recipe with tomatoes and cheese. I’m sure parsley in this dish would be just fine, but basil is a better call.