Thursday, March 29, 2012

Recipe: Leek and Beet Fritatta Muffins with Green Garlic

One of the best lessons of Baby-Led Weaning: make foods that baby can easily hold and manouever.  These not only fit that criteria, but are delicious.  Anything in a muffin shape are also easy to take with you and feed preschoolers or yourself!  No need to cut portion sizes later.

These are also a nice way to hide some leeks if you have an abundance, which we did in our CSA box last week.  Also, I LOVE green garlic!

Leek and Beet Fritatta Muffins with Green Garlic

6 eggs, cracked and mixed with a pinch of sea salt
1 bunch red beets, peeled and diced
1 bunch golden beets, peeled and diced
3 leeks, white parts only, cut into 6 lengthwise then sliced thin (basically just diced)
1 stem green garlic, quartered and diced
1 bunch green onions, diced and separated into whites and greens
2 cups fresh spinach, diced
2 sprigs fresh thyme, diced
2 sprigs fresh rosemary, diced
3 T fat (either butter or leftover chicken or turkey fat)

Saute leeks in fat in cast iron skillet over medium-high heat, stirring frequently.  When they are golden/ translucent, add garlic.  Then add beets and whites of green onions.  Add spinach and cover briefly to allow to wilt.  Add herbs.  Remove from heat.

Temper the eggs into the vegetables by taking a scoop of the veggies and putting them into the eggs and stirring, then adding another scoop, then putting the egg/ veggie mixture into the vegetables.

Divide mixture into a dozen muffin cups (lined if not using a silicon baking tin).  Bake at 350 for 30 minutes.


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