Solar Cooked Mini Eggs And Bacon Frittata Food

MICROWAVE EGG FRITTATA

Steps:

• Spray a microwave safe cereal sized bowl with the Pam.
• Wash the spinach, pat it dry, remove the stems, and tear it into edible sized pieces. (1/2 cup is my guess, I usually just grab a small fistful.) Toss into bottom of bowl.
• Either slice or dice the tomato and toss it inches Likewise with the bacon. Throw the cheese on top of that. (you can change any of the veggies to suit your tastes).
• Beat the two eggs and milk in a separate cup lightly with a fork, pour over the mess in the bottom of the bowl (a lot of the stuff will float, especially the spinach and bacon). Sprinkle lightly with salt and pepper.
• Microwave on high for 3 minutes. (I don't know how many watts my microwave is--let it cook for about 20 seconds after the center puffs up even with the rest, and it should be done) Avoid overcooking or it will form a yucky crust of crunchy egg. The sooner you eat it, the fluffier it is. After 15 minutes of sitting, it will be cold, and about half of the size it was coming out of the microwave. I don't recommend letting it sit that long.

MINI BACON AND POTATO FRITTATAS

Steps:

• Preheat oven to 375°.
• Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
• Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.
• Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray.
• Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown.
• Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.

MINI EGG FRITTATAS

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tins with non-stick spray or use silicone liners.
• Beat together eggs, half and half or milk, salt and pepper,.
• Add bacon, mushrooms, and asparagus to mixture and stir in.
• Pour about 1/4 cup of mixture into each muffin tin.
• Top with parmesean cheese.
• Bake for 15 minutes and check to see if eggs are set (they should puff up also)- if not, cook 5 more minutes.
• Let cool for 5 minutes and enjoy!

SOLAR COOKED RUSSIAN YAICHNITSA EGGS

Steps:

• Place onions in a dark 9 inch round pan.
• Season onions with salt and pepper.
• Drizzle with olive oil.
• Combine mixture.
• Place butter on top.
• Put pan in solar cooker.
• Solar cook until onions are caramelized (about 3 hours).
• After cooking the onions for 3 hours, crack the eggs over a small bowl and season with salt & pepper, to taste.
• Add eggs to the onions (keep yolks intact).
• Continue to solar cook for another 15-20 minutes until the eggs are cooked or "hard boiled" (about 20 minutes).
• Serve on slices of toasted bread.
• Drizzle olive oil and butter drippings over eggs and toasts.