Smoked Mozzarella and Chicken Frittata

I have to apologize for this recipe. You see, I have had it a long time and have been holding out on you! I saw a frittata recipe a long time ago and though "Hey, that look like quiche...I like quiche - let's do this!" But then a came across/ thought up recipes for other treats like gooey pasta bakes with Italian sausage and apple cake with homemade caramel sauce (all coming your way soon) so this one got thrown to the back burner.

But, when I made it recently, I realized the error of my ways. This recipe was really good and worthy of it's very own post. What I like here is the method...frittata are fun, easy, and always impressive (and cute!) when in mini form. I actually prefer this method in the muffin tin because they are more manageable. You don't have to worry as much about the edges being rubbery and the center still liquid. They bake nice and evenly. Plus, you can be free to add/ substitute other ingredients. I have also made Bacon-Cheddar Frittatas with this very same recipe - I just subbed out the chicken and mozzarella and added in the bacon-cheddar duo (Which, by the way, my husband loved just a bit more than these...in the end I liked the chicken-mozzarella version best and it's my blog so here you go :) But don't worry, he wasn't too heart broken).



Mini Smoked Mozzarella and Roast Chicken Frittata

1/2 pound orzo pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced roast chicken breast
5 ounces smoked mozzarella cheese, diced
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 onion, diced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander.

Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add pasta, chicken, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are just below the top. Bake until just firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.