Friday, December 17, 2010

Frittata Bites with Spinach and Sun-dried Tomatoes

These little bites are a perfect appetizer: they're not too filling, you can prep them ahead of time, and you can serve them hot or at room temperature. I think they're especially cute for holiday parties because of the flecks of red and green.

I came up with this recipe a while ago, but I thought about it recently when Bella Sun Luci sent me some of their sun-dried tomatoes to try. Along with caramelized onions, sun-dried tomatoes are one of my absolute favorite ways to instantly add a lot of flavor to many, many things. I use them all the time in sandwiches, on pizza, in salads, and in pasta and grain dishes. They're sweet, but they've also got that deeply savory umami factor that makes certain foods irresistible.

I liked the Bella Sun Luci tomatoes (lots of good recipes here on their site, and here's a great collection of sun-dried tomato recipes on Kalyn's Kitchen) as much as the brand I usually buy (Whole Foods 365). They're packed in extra virgin olive oil and they have a very bright, fresh tomato flavor. The ones in the jar were good, but I especially like the non-oil packed ones that come in a resealable bag (like the kind Craisins or other dried fruit are packaged in). They are so moist, unlike other non-oil packed varieties that generally need to be soaked in water to make them edible.

Here are more ideas for using sun-dried tomatoes from the archives:

Morel Mushroom Barley Risotto
Healthy Bell Pepper and Zucchini Gratin
Sun-dried Tomato Tapenade

Frittata Bites with Spinach and Sun-dried Tomatoes
Another reason these are great for a party: you can do everything a couple hours ahead of time and pop them in the oven when guests arrive.

Makes 48 pieces (may be halved easily)

Nonstick cooking spray
1 (10-ounce) package frozen spinach, thawed
32 oil-packed sun-dried tomato halves, patted dry and finely chopped (about 2/3 cup)
4 ounces goat cheese, crumbled (about 1 cup)
12 large eggs
1 cup reduced fat milk
1/2 teaspoon salt
Freshly ground black pepper to taste

Preheat oven to 375 degrees. Lightly coat two 24-cup mini muffin pans with nonstick cooking spray.

Place spinach in a colander and press firmly to extract as much water as possible; transfer to a bowl. Add sun-dried tomatoes to spinach and combine. Place one slightly rounded teaspoon spinach mixture and one teaspoon goat cheese in each mini muffin cup.

In a large bowl, whisk together eggs, milk, salt and pepper. Using a 1/4-cup measuring scoop or a liquid measuring cup with a spout, fill each mini muffin cup with egg, 1/8-inch from the rim. You can prepare frittatas up to this point and refrigerate for up to 2 hours. Bake 10 to 12 minutes or until tops are puffed and edges are golden. Cool in pans 5 minutes; pop out of molds with a spoon and serve warm or at room temperature.


Kalyn said...

What a great appetizer idea; sounds delicious!

Barbara said...

Perfect little appetizers! They look wonderful and I do love bite size.

Robo Stir said...

These frittata bites with spinach and sun-dried tomatoes look wonderful. I think the kids might even love these guys.