Thursday, June 14, 2007

What to do with leftover bruschetta

Since I've made bruschetta the last 2 Friday nights, I've realized that my recipe makes a tad too many tomatoes to go with the toasts. Since that miscalculation leaves me with a baggie of tomatoes and basil on Saturday mornings, using them with eggs was a logical solution.

Tomato and Basil Mini Frittatas:

-about 1/4 cup of chopped, seeded tomatoes and basil with olive oil and salt
-olive oil cooking spray
-3 eggs
-1/4 cup or so milk
-1/4 cup of grated (powdery) Parmesan cheese
-1/2 tsp cracked black pepper
-shredded or shaved Parmesan for topping

-preheat your oven to 350
-distribute the tomatoes evenly between the 12 cups of a sprayed mini muffin tin
-in a bowl with a spout, beat the eggs, grated parm, milk and pepper
-pour the egg mixture evenly over the 12 muffin cups
-top each cup with a few shreds of Parmesan
-bake for 10-12 minutes and allow to cool for a few minutes before removing from the tin. You can use a teaspoon to ease the frittatas out if they're stuck.

Pretty darn easy . . .and "easy" is a good thing for a Saturday morning!

Listening:  Dogs- "London Bridge"

5 comments:

ATHINA said...

I stirred my leftover bruschetta topping (tomatoes,basil,garlic,EVOO)
with cooked bow tie pasta, and grated parmigiano cheese, and made a cold "caprese-style" pasta salad. It was a good way to use up two leftovers in one shot!I added a bit more oil to the salad as well, cracked pepper, and sea salt. Yum!

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