Happy Friday, peeps! Whelp, the day has come. The Boyfriend, his sis, and I are Dominican Republic-bound this morning. Current mood:
Sunshine, beaches, umbrella dranks, beach naps — here we come. And we’re armed with these little mini frittatas for our trip.
It’ll come as no surprise to any of you (particularly considering that roughly 20% of my readership birthed me — hey, mom!) that I’m a stress eater. And airports stress me the fuck out. I get flight times wrong. And I mis-calculate travel times. And sometimes, I arrive and there is no plane. Or there is a plane, but there is a broken part and the mechanic is on his way — don’t worry, he’s only 1.5 hours away (what? never mind, makes total sense. the airport mechanic should live roughly 1.5 hours from the airport.) but then just wait just a leeeeettle longer because he has to drive back to his shop to get a replacement part (again, a sensible distance for replacement parts to be from the airport).
And I’ve learned (from experience) that after publicly wailing with my head resting on a ticket counter, I’m much more likely to indulge in highly-processed snacks that leave handprints in weird dust and chocolate on my leggings — like flamin’ hot cheetos and chocolate-covered-styrofoam-balls-that-are-being-deceptively-marketed-as-almonds.
But this trip, we’re doing things differently. Yes, we are still leaving the apartment at least 2.5 hours before The Boyfriend thinks we need to. You never know what might happen on the BQE, people. But we’re also packing heat — and by heat, I mean mini frittatas filled with chopped up leftover indian food.
And I what you’re thinking. Yes, we are definitely going to win Most Popular on the plane — the only thing more appreciated in enclosed spaces with recycled air than eggs is indian food. But if things go according to plan, we’ll have plenty of time to enjoy our delicious, nutritious, portable breakfast while we’re hanging out in the terminal (and my leggings will remain completely free of bright-red dust handprints).
And let’s talk about delicious and nutritious — these little mini frittatas are each about 1/2 of a scrambled egg, filled with chopped up leftovers from a delicious dinner of indian food takeout from earlier this week. I’ve been experimenting with using up leftovers lately — you might remember this leftovers okonomiyaki — and these little mini frittatas have become a fave. Just chop up whatever leftovers you happen to have in the fridge — mexican, thai, chinese, and indian takeout are all excellent candidates — into little pieces. Then spoon the leftovers into a muffin tin, cover with a little scrambled egg mix, and bake. Boom. Breakfast. They keep for a week in the fridge, so we’ve been popping them in the microwave before work, and now we’re testing them out as healthy little on-the-go breakfasts for the airport.
If you’re a stress eater, or a stressed out traveler, or just a lady lookin’ for a quick and easy weekday breakfast, these little mini frittatas are for you.
- 1½ c. chopped leftovers
- 6 eggs
- ¼ c. milk
- Salt and pepper
- Preheat your oven to 350 degrees and spray your muffin tin with non-stick spray.
- Chop up whatever leftovers you want to use up. Indian, chinese, thai, and mexican takeout are all excellent candidates.
- Dish out the leftovers evenly into the 12 cups of a muffin tin -- about two tablespoons of leftovers per cup.
- In a small bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mix evenly over the leftovers in the muffin tin.
- Bake for 20 minutes, or until the eggs are fully cooked through. Serve warm.