Mini Spinach and Feta or Tomato-Basil Frittatas

By Joelene

Ingredients

• 6 tsp. feta cheese
• 1/3 cup shredded fresh spinach
• 3 tsp. chopped sun-dried tomatoes
• 12 basil leaves, torn
• 1 1/2 large fresh tomatoes, seeded and chopped
• 1 1/2 tsp. grated Parmesan cheese
• 12 eggs, beaten
• Salt and pepper

Preparation

Step 1

1. Preheat oven to 350. Spray a 12-cup muffin tin with nonstick cooking spray. Divide feta cheese, spinach and sun-dried tomatoes equally among 6 tins. Divide basil, fresh tomatoes and Parmesan cheese equally in the other 6 tins.

2. Pour the eggs equally among the tins. Season each one with salt and pepper and mix well.

3. Bake for 15 to 17 minutes. Let cool for 5 minutes, then remove from tins.

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Nancy Silverton's

ASPARAGUS APPETIZER

The co-owner of L.A. hot spot Osteria Mozza shares a classic Italian dish

ASPARAGUS WITH PROSCIUTTO

Serves 4

12 jumbo asparagus spears (about 6 oz.)

½ cup good-quality extra virgin olive oil, divided

1 tbsp. kosher salt

Coarsely ground black pepper

12 slices (about 3 oz.) thinly cut prosciutto di parma or speck

Fresh Parmigiano-Reggiano cheese for grating

1. Preheat a baking sheet in a 550 oven.

2. Snap stems off asparagus, place in a bowl and toss with ¼ cup olive oil, salt and pepper.

3. Open oven and carefully spread asparagus in a single layer on baking sheet.

4. Bake until browned but still al dente, 7 to 10 minutes. Remove from oven; cool slightly.

5. Drape 1 slice of prosciutto in a semicircle on each plate and lay 1 asparagus spear on top. Add another slice of prosciutto; arrange another spear at alternate angle from the first. Repeat with 1 more spear and slice of prosciutto to create an irregular stack.

6. Drizzle each plate with 1 tbsp. of remaining oil, then sprinkle with pepper and cheese to taste.

Recipe adapted from The Mozza Cookbook by Nancy Silverton with Matt Molina and Carolynn Carreno

4 Fun Ways to Cook...

BRUSSELS SPROUTS

Chef David Chang of the Momofuku restaurant group gets creative with the veggie

+ TOSS THEM WITH A CHIPOTLE VINAIGRETTE

Whisk together ¼ cup sugar, 2 tbsp. each white wine vinegar and fresh lemon juice, 1 tbsp. each finely chopped garlic, chipotle pepper in adobo sauce and salt. Add 1 cup hot water; cover and let stand 1 hour. Cook roasted sprouts as directed; toss with reserved sugar mixture and 1 cup quartered radishes.

+ GIVE THEM EVEN MORE CRUNCH

Combine 1 cup crispy rice cereal and 1 tsp. cayenne pepper in a small bowl; set aside. Prepare roasted sprouts (using recipe at right); toss with cereal mixture.

+ JAZZ THEM UP WITH BACON

Cook 4 oz. chopped, thick-sliced smoked bacon over medium heat until crisp; transfer bacon to paper towels. Cook roasted sprouts as directed, substituting 2 tbsp. bacon drippings for grapeseed oil. Toss roasted sprouts with bacon; season to taste with salt and pepper.

ROASTED BRUSSELS SPROUTS

Serves 4 to 6

1 lb. brussels sprouts

2-3 tbsp. grapeseed oil

2 tbsp. unsalted butter

Kosher salt

Freshly ground black pepper

1. Preheat oven to 400.

2. Trim brussels sprouts, removing and discarding loose outer leaves; cut sprouts in half through the core.

3. Cook sprouts, cut side down, with 2 tbsp. oil in a large oven-safe skillet over medium-high heat until sizzling. Add remaining oil if necessary.

4. Roast sprouts in skillet in oven for 8 minutes or until golden. Shake skillet to redistribute sprouts; return to oven and roast 10 to 15 minutes or until tender and bright green.

5. Place skillet on stove top over medium heat. Add butter and salt and pepper to taste, tossing until butter is melted. Serve.